Lemon Ricotta Appetizers-5 Ways (Vegan)

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How can you turn one easy dip into four (or five) different appetizers?  Here you go… Make this lovely Lemon Ricotta Dip and serve it with sliced baguette or crackers (or bake it for a yummy hot appetizer).  Roll it up in grilled zucchini slices with a fresh basil leaf, add Kalamata olives and red chili peppers and fill cucumber boats, or make a spring bruschetta with fava beans or edamame and fresh mint.  All are delicious and all vegan if you use my new kitchen favorite, dairy free Kite Hill Ricotta.  It is creamy and buttery just like the original made with cow’s milk but made from almonds so it is guilt free as well.

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This lemon Ricotta dip is quick to prepare and can be served immediately or you can bake it until it’s warmed through for a delicious hot dip.  This vegan ricotta holds up well in cooking and it’s becoming one of my go to ingredients when I’m craving creamy comfort foods. The addition of lemon zest and juice, scallions and red pepper flakes gives the buttery ricotta some zing.  A drizzle of olive oil is the perfect finish.

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LEMON RICOTTA DIP

  • 8 oz ricotta
  • 1/2 lemon, zested and juiced
  • 2-3 cloves garlic, minced
  • 2 scallions, minced
  • 1/4 tsp salt (optional)
  • 1/4 tsp red pepper flakes (optional)
  • drizzle of olive oil (optional)
  1. Mix all ingredients together in a serving bowl, drizzle with olive oil and serve with crackers or sliced baguette.  This dip can also be baked in a greased baking dish at 375 degrees until heated through (about 15 or 20 minutes).  Drizzle before serving.

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Take advantage of seasonal fava beans or edamame and make easy Spring Bruschetta.  I was disappointed not to find fava beans or edamame in my local market so I used frozen edamame which were just as good as fresh.  The hardest part of this appetizer is remembering the toasting bread in the oven… or maybe that’s just me.

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LEMON RICOTTA BRUSCHETTA

  • 1 cup lemon ricotta dip
  • 1/2 cup fresh shelled fava beans or edamame
  • 1/4 cup fresh mint leaves, chopped
  • additional lemon zest (optional)
  • baguette, sliced
  • 1 Tbsn olive oil

 

  1. Brush baguette with olive oil and toast under broiler for a minute or two on each side.  Let cool.
  2. Spread lemon ricotta mixture on each slice and top with fava beans, fresh mint and lemon zest.
  3. For a low carb, gluten free option, fill endive leaves instead of bread.

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Using the Lemon Ricotta mixture as a base, I added chopped Kalamata olives and spicy red chili peppers to make cucumber boats.  I thought that the crispy cool cucumbers would perfectly balance the salt and heat.  I was not disappointed.  I left some of the cucumber peel for aesthetic purposes but you can always peel the whole thing or leave the peel intact. It’s just a matter of taste.  Chilling the filled cucumber to firm up the ricotta mixture before slicing makes it easier to cut perfect bites.

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RICOTTA CUCUMBER BOATS

  • 1 cup lemon ricotta dip
  • 1 red chili pepper, chopped
  • 1/4 cup Kalamata olives, roughly chopped
  • 2 large cucumbers
  1. Stir the chili pepper and olives into the lemon ricotta mixture
  2. Using a potato peeler or sharp knife, remove strips from the cucumber skin.
  3. Slice cucumbers in half lengthwise and scoop out seeds.
  4. Fill the cucumbers with the lemon ricotta mixture and smooth with a knife.  Chill 10 or 15 minutes to firm up, if you have time.
  5. Slice into 1 inch half circles and serve cold.

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If you’re looking for a more sophisticated (but still easy) appetizer, try these Zucchini Roll Ups.  Grill or broil zucchini strips, then spread them with a thin layer of lemon ricotta mixture and roll them up with a whole basil leaf.  The sweetness of grilled zucchini really complements the creamy ricotta.  It’s really easy but it doesn’t look like it.  You can’t go wrong here. My Zucchini Roll Ups were inspired by The Kitchn

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LEMON RICOTTA ZUCCHINI ROLLUPS

  • 3 medium zucchini
  • small bunch fresh basil
  • 2 Tbsn olive oil
  • salt and pepper to taste
  1. Remove both ends from the zucchini and slice lengthwise into slices 1/4-inch thick using a sharp knife or mandolin. .
  2. Brush or spray each side of the zucchini slices with olive oil and season with salt and pepper to taste. Grill or broil until lightly browned, about 2 minutes on each side.  Zucchini slices should be soft enough to roll without breaking.  Let cool completely.
  3. Spread a thin layer of ricotta mixture on a slice. Place a whole basil leaf on one end  and roll up starting with the basil end (so the basil ends up in the middle like a little flag)

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Lemon Ricotta Dip

  • Servings: 1 cup
  • Difficulty: easy
  • Print

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LEMON RICOTTA DIP

  • 8 oz ricotta
  • 1/2 lemon, zested and juiced
  • 2-3 cloves garlic, minced
  • 2 scallions, minced
  • 1/4 tsp salt (optional)
  • 1/4 tsp red pepper flakes (optional)
  • drizzle of olive oil (optional)
  1. Mix all ingredients together in a serving bowl, drizzle with olive oil and serve with crackers or sliced baguette.  This dip can also be baked in a greased baking dish at 375 degrees until heated through (about 15 or 20 minutes).  Drizzle before serving.

Bruschetta with Ricotta and Edamame

  • Servings: 24 bites
  • Difficulty: easy
  • Print

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LEMON RICOTTA BRUSCHETTA

  • 1 cup lemon ricotta dip
  • 1/2 cup fresh shelled fava beans or edamame
  • 1/4 cup fresh mint leaves, chopped
  • additional lemon zest (optional)
  • baguette, sliced
  • 1 Tbsn olive oil
  1. Brush baguette with olive oil and toast under broiler for a minute or two on each side.  Let cool.
  2. Spread lemon ricotta mixture on each slice and top with fava beans, fresh mint and lemon zest.
  3. For a carb free option, fill endive leaves instead of bread.

Cucumber Boats with Olives and Chili Peppers

  • Servings: 24 bites
  • Difficulty: easy
  • Print

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RICOTTA CUCUMBER BOATS

  • 1 cup lemon ricotta dip
  • 1 red chili pepper, chopped
  • 1/4 cup Kalamata olives, roughly chopped
  • 2 large cucumbers
  1. Stir the chili pepper and olives into the lemon ricotta mixture
  2. Using a potato peeler or sharp knife, remove strips from the cucumber skin.
  3. Slice cucumbers in half lengthwise and scoop out seeds.
  4. Fill the cucumbers with the lemon ricotta mixture and smooth with a knife.  Chill 10 or 15 minutes to firm up, if you have time.
  5. Slice into 1 inch half circles and serve cold.

Zucchini Roll Ups

  • Servings: 12 bites
  • Difficulty: easy
  • Print

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LEMON RICOTTA ZUCCHINI ROLLUPS

  • 3 medium zucchini
  • small bunch fresh basil
  • 2 Tbsn olive oil
  • salt and pepper to taste
  1. Remove both ends from the zucchini and slice lengthwise into slices 1/4-inch thick using a sharp knife or mandolin. .
  2. Brush or spray each side of the zucchini slices with olive oil and season with salt and pepper to taste. Grill or broil until lightly browned, about 2 minutes on each side. Zucchini slices should be soft enough to roll without breaking.  Let cool completely.
  3. Spread a thin layer of ricotta mixture on a slice. Place a whole basil leaf on one end  and roll up starting with the basil end (so the basil ends up in the middle like a little flag)

 

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