WHIPPED RICOTTA WITH CRUDITE AND GARLIC TOASTS

Whipped Ricotta with Crudite and Garlic Toasts image

Provided by Jackie Rothong

Time 20m

Yield 6 servings

Number Of Ingredients 7

1 pound fresh ricotta, drained
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small loaf crusty Italian bread, such as filone, sliced crosswise 1 inch thick
1 clove garlic, peeled
Assorted vegetables, for serving, such as radishes, snap peas, rainbow carrots, broccoli and/or cauliflower florets, Persian cucumbers and cherry tomatoes

Steps:

Preheat the broiler to high.
Combine the ricotta, lemon zest and juice in a food processor; season with salt and pepper and process until smooth. Transfer to a serving bowl and drizzle with the 1 tablespoon olive oil. Set aside.
Place the sliced bread on a baking sheet. Drizzle each slice with olive oil. Broil until golden, flipping once and watching closely, about 3 minutes. Remove from the oven and immediately rub each slice with the garlic and sprinkle with salt.
Arrange the garlic toasts and crudite on a serving platter and serve with the whipped ricotta.