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