Antipasti vegetable plate with ricotta dip recipe

Antipasti Vegetable Plate with Ricotta Dip recipe

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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.Introducing the delightful "Antipasti Vegetable Plate with Ricotta Dip" recipe, a perfect appetizer or snack option for any occasion. This dish combines a vibrant assortment of fresh vegetables, such as bell peppers, cherry tomatoes, and cucumber, with a creamy and tangy ricotta dip. The colorful presentation and burst of flavors make it an instant crowd-pleaser. Whether you're hosting a party or simply looking for a healthy and delicious treat, this recipe is sure to impress.
Keywords: antipasti, vegetable plate, ricotta dip, appetizer, fresh vegetables.
Antipasti vegetable plate with ricotta dip recipe details
Ingredients
2 bulb(s) | fennel |
4 | bell peppers, 2 red, 2 yellow, halved and seeded |
2 small | zucchini |
2 | red onions |
8 tbsp | olive oil |
sea salt | |
250 g | ricotta cheese |
2 tsp | linseed oil |
4 | basil leaves, chopped |
salt and black pepper | |
balsamic vinegar | |
basil leaves, to garnish |
Instructions
Preheat the grill.Cut the vegetables longish in slices, brush with olive oil and sprinkle with sea salt. Place the vegetables into an ovenproof shallow plate and grill for approximately 5-8 minutes, turning once.
Stir into the Ricotta cheese the linseed oil until well combined, fold in the chopped basil leaves and season the dip to taste with salt and pepper.
Sprinkle the still warm vegetables with balsamic vinegar and garnish with basil. Serve the vegetables with the dip and, if you have, Italian Grissini.
Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a
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