Total Time
15mins
Prep 15 mins
Cook 0 mins

A tasty dip of ricotta with fresh herbs. Martha Stewart Living, Aug 2011

Ingredients Nutrition

  • 1 cup ricotta cheese, preferably fresh
  • 2 tablespoons fresh basil, chopped, plus leaves for sprinkling
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • coarse salt & freshly ground black pepper
  • 12 lb French haricots vert, trimmed
  • 12 lb yellow wax bean, trimmed
  • 1 bunch baby carrots, tops left intact (optional)
  • 1 lb zucchini, small, sliced 1/4 inch thick on the bias
  • 1 lb yellow squash, small, sliced 1/4 inch thick on the bias
  • 1 English cucumber, cut into spears

Directions

  1. Stir together ricotta, chopped basil and parsley. Season with salt and pepper.
  2. Arrange vegetables on a platter. Sprinkle with basil leaves.
  3. Serve with herbed ricotta.