Best Crudites With Herbed Ricotta Recipes

Blanched Crudites image

Provided by Ina Garten

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound asparagus
1 pound carrots, sliced diagonally in 1-inch chunks
1 pint cherry tomatoes
2 heads radicchio
Herb Dip, recipe follows
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Steps:

Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
Slice the radicchio into wedges.
Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Shrimp and Crudite Platter with Two Sauces image

Provided by Martha Stewart

Time 1h

Yield Serves 8 to 10

Number Of Ingredients 11

3 pounds crudites, such as carrots, celery, radishes, endives, and Little Gem lettuces
Kosher salt and freshly ground pepper
1 small head cauliflower or 1 bunch Broccolini, or a combination, cut into florets
2 bunches assorted baby beets, preferably gold and Chioggia, trimmed and peeled
8 ounces small new potatoes, scrubbed
6 hard-cooked eggs, peeled and halved
Extra-virgin olive oil, for drizzling
2 recipes Poached Shrimp
Tonnato Mayonnaise
Vegan Green-Goddess Dip
Lemon wedges, for serving

Steps:

Prepare an ice-water bath. Peel carrots and trim tops; slice in half lengthwise. Clean celery and slice into sticks. Trim radishes. Slice endives and Little Gems into wedges. Place crudites in ice-water bath until crisp and beginning to curl, 10 minutes. Drain well; wrap in paper towels. Refrigerate in resealable plastic bags up to 1 day.
Bring a large pot of water to a boil; season generously with salt. Add cauliflower and cook until crisp-tender, 2 to 4 minutes. Transfer to ice-water bath. Return pot of water to a boil, add beets, and cook until fork-tender, about 22 minutes. Drain, let cool slightly, and cut into wedges. Store in an airtight container up to 1 day.
Meanwhile, bring potatoes to a boil in another pot of water; season generously with salt. Cook until easily pierced with the tip of a knife, 8 to 9 minutes. Drain; let cool completely.
Season eggs and cooked vegetables with salt and pepper; drizzle with oil. Serve with crudites, shrimp, tonnato mayonnaise, dip, and lemon wedges.

Whipped Ricotta with Crudite and Garlic Toasts image

Provided by Jackie Rothong

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

1 pound fresh ricotta, drained
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small loaf crusty Italian bread, such as filone, sliced crosswise 1 inch thick
1 clove garlic, peeled
Assorted vegetables, for serving, such as radishes, snap peas, rainbow carrots, broccoli and/or cauliflower florets, Persian cucumbers and cherry tomatoes

Steps:

Preheat the broiler to high.
Combine the ricotta, lemon zest and juice in a food processor; season with salt and pepper and process until smooth. Transfer to a serving bowl and drizzle with the 1 tablespoon olive oil. Set aside.
Place the sliced bread on a baking sheet. Drizzle each slice with olive oil. Broil until golden, flipping once and watching closely, about 3 minutes. Remove from the oven and immediately rub each slice with the garlic and sprinkle with salt.
Arrange the garlic toasts and crudite on a serving platter and serve with the whipped ricotta.