Sauces & Rubs

By marcussamuelsson.com | August 26, 2011

There is no better appetizer to make this summer then a freshly crafted Herbed Ricotta Dip with Summer Vegetables. The dip can be made ever so easily, and there certainly is no fresher way to creating this dip than actually making your own ricotta. You will certainly gain bragging rights when you check out the step-by-step guide on how to make the freshest ricotta cheese on FoodRepublic.com. This twist on ‘veggies and dip’ is certainly a perfect way to plan a BBQ or summer cocktail and appetizers evening as the ricotta and herbs add the perfect balance to accentuating the raw vegetables you choose.

By scouring the Harlem Farmers Market for only the freshest vegetables you will be able to pick and choose all the vegetables that enlighten your senses. If you are looking to also provide some chips or tortillas to the mix then there is no better way to do so then to by making your own. Venture onto FoodRepublic.com for an easy how to guide on making crunchy potato chips or toasty tortilla chips, either or this fresh summer dish will certainly provide you with a whole lot of bragging rights.

Photo: Sun Spiral

Adapted from Food & Wine’s Best of the Best Cookbook Recipes

If it’s early in the season and the fava beans are young, serve them shelled but not cooked. If it’s a little later, cook the shelled beans until tender and slip them out of their skins so you can see their beautiful color. Arrange the vegetables and olives beside the ricotta and drizzle olive oil over everything. Serve with toasted ciabatta or homemade chips.

Herbed Ricotta with Summer Vegetables Recipe

Servings: 4-6

Ingredients

  • 1 lb fresh ricotta cheese
  • 1 garlic clove, crushed or grated
  • 1 tbsp fresh chives, snipped
  • 2 tbsp fresh flat-leaf parsley, chopped
  • Finely grated zest of 1 lemon, plus a good squeeze of lemon juice
  • 3 tbsp extra-virgin olive oil, plus more to serve
  • Salt and pepper
  • A selection of raw vegetables, may include: raw peas, raw fava beans, baby carrots, cherry tomatoes, black olives
  • Toasted ciabatta or homemade chips, to serve

Directions

1. Mash the ricotta together with all the other ingredients, cover with plastic wrap, and put in the refrigerator to allow the flavors to mingle (it needs at least an hour). Bring it out before you want to serve it to allow it to get to room temperature.

2. Divide the ricotta among four to six plates (or put in a bowl or mound on a wooden board and surround with the vegetables and olives).

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