Vegetables with ricotta dip

You’ll need
  • – ricotta – 300 g;
  • – garlic -1 clove;
  • – green onion feathers – 3-4 pcs.
  • ;

  • – parsley sprigs – 5 pcs.
  • ;

  • – sprigs of mint – 5 pcs.
  • ;

  • – juice and zest of 1 lemon;
  • – olive oil – 3 tbsp.
  • – sugar peas pods
  • – radishes
  • – young carrots
  • – cherry tomatoes
  • – olives
  • – pepper
  • – salt.
Instruction
1

Finely cut the parsley and mint leaflets. Cut green onions into thin rings. Garlic peel and grind. Rub the lemon zest on a fine grater.

2

Mix the greens, garlic, zest and lemon juice with ricotta, salt and pepper. Cover with a lid and remove in the fridge for 2 hours.

3

At this time prepare vegetables: at carrots cut off the botva, leaving small green ponytails, trim the tips of peas. Wash the radishes and cherries. Slice the ciabatta into pieces 5-7 millimeters thick and then cut across in half. Put the bread on a baking tray and befriend in the oven until golden.

4

Before serving, remove the dip from the fridge, stir and pour with olive oil. Put the prepared vegetables, olives and bread on a platter. Serve vegetables with dip and croutons as a snack or for breakfast.

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