Ricotta “Vegetable Carpaccio”

This appetizer was served at a recent Zingerman Bakehouse demonstration/participation cooking class and was a favorite with everyone. Baguette slices were lightly toasted, ricotta was generously spread on each piece and topped with veggies which were lightly marinated.

Some of the recipes the students made and others like this recipe the instructor  made, but we all had a taste of this simple but delicious appetizer. There was not only grated Parmigiano Reggianno to finish but the ricotta was fresh, hand-dipped Calabro ricotta. In this recipe the ricotta was the star!

1 and 3 lb. containers of hand dipped Calabro ricotta cheese – so good!

 

The 1 and 3 lb. “baskets” with holes where the ricotta can drain into a tightly sealed wrapper… there are never problems with “runny’ ricotta.

The Calabro legacy began in the United States in 1948 after the family immigrated from Sicily. They currently have a 55,000 square foot production and distribution center on the east coast to make this special cheese.

Hand dipped ricotta is “Rich and full-bodied with a delicately smooth texture, this artisanal Ricotta is the perfect choice for a multitude of dishes. Our award winning Ricotta is crafted using old-world techniques and our own family recipe developed over 50 years ago. Every curd is hand-scooped and hand-packed from small batch kettles to ensure the utmost quality and high standards you’ve come to expect from Calabro.”

Ricotta Vegetable Carpaccio

  • Italian “basket” hand dipped ricotta by Calabro
  • red radishes, thinly sliced
  • carrots, thinly sliced
  • shallot, red onion or green onions, thinly sliced
  • zucchini, thinly sliced
  • extra virgin olive oil for dressing and drizzling
  • salt and pepper to taste
  • squeeze of fresh lemon juice
  • shaved or grated Parmigiano Regianno

There are a couple of ways you can serve this. First you need to marinate the veggies with some oil, lemon juice and salt and pepper. Let sit for a bit; marinate longer if the veggies are thick.

You can spread the ricotta out on a serving plate and then scatter the veggies with all the juices over the ricotta; top with shaved or grated Parmigiano Regianno.  Use flatbread or crackers to dip and serve.

Or, you can make your own bruschetta with a sliced baguette. You can toast the bread lightly if desired, spread a layer of ricotta and then top with some veggies. I happened to buy a Parmesan baguette and it just added to the flavor.  Garnish with grated or shaved Parmigiano Regianno.

Recipe by cookingwithauntjuju.com

Linking to Fiesta Friday #197 and the two co-hosts Laurena @ Life Diet Health and Trupti @ My Culinary Saga

28 thoughts on “Ricotta “Vegetable Carpaccio”

  1. This sounds like a fresh appetizer that you can have year round. Ever since I made our friend’s Ina’s ricotta, I’ve really become spoiled. I’ll have to look for this one. I have to admit that I’m not one for raw meat or protein but the veggie would be so yummy.

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    • Thanks Julie – good ricotta makes all the difference. A long time ago I made mozzarella and after that I decided I would leave cheese-making to the experts. Homemade is okay but just doesn’t seem to have the professional qualities.

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  2. What a colourful looking appetiser Judi! I never realised there were different ricottas as it’s not something I eat but I’m certain hubby would love it if I found an authentic one like yours. I do love the veggies though and I’ve never thought of marinating them like that – especially courgette. Something new to try so thank you for sharing at Fiesta Friday 🙂

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    • Thank you – with this appetizer you really need to use a good ricotta as it is the main ingredient and the flavor really comes through in a quality made cheese. In a lasagna or other type of casserole maybe this hand-dipped cheese wouldn’t be necessary. I can get it locally so I use it all of the time. The veggies are great, thinly sliced and lightly dressed – simple, healthy and very tasty 🙂

      Liked by 1 person

  3. I’m gonna have to look for this ricotta Judi, it looks far superior than the ordinary ones at the grocery store. I love the marinated veggies too, a great appetizer or snack.

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    • Hi Loretta – this cheese really shines in this appetizer. You can also just buy whole ricotta from Calabro that isn’t hand dipped. Since you are in the east I bet you can find it. The veggies surprised me (they are good on their own) but combined with the cheese and Parmesan bread it’s quite an enjoyable appetizer. Kind of healthy, right? 🙂

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  4. So my BIL came to visit and he caught me red-handed digging into a tub of ricotta with a spoon, as is 🙂 Next time I’ll be more restraint and spread it nicely on a piece of bread with slices of vegetables. Great idea!

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  5. What a wonderfully wholesome and simple (yet elegant) appetizer! I’ve been looking for a good brand of ricotta – I’ll have to keep an eye out for Calabro!

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