Summer Ricotta with Grilled Vegetables
Summer Ricotta Platter
Soft lemon ricotta served with charred summer vegetables, grilled sourdough, olive oil, and lemon for a bright appetizer or light meal.
This summer ricotta platter turns a short list of market vegetables into a relaxed appetizer, lunch, or first course. Warm grilled zucchini, peppers, red onion, and bread sit beside soft lemon-scented ricotta so every bite can be creamy, smoky, crisp-edged, and fresh.
The ricotta is made by gently heating milk with a little cream, then curdling it with lemon juice and draining it just until spoonable. It should stay loose enough to spread on toast, not dry or crumbly, so watch the draining time and stop when the curds look plush.
Use the vegetables that look best: small squash, eggplant slices, asparagus, sweet peppers, scallions, or snap peas all work well. Cut them into pieces that can survive the grill, oil them lightly, and season after grilling so the surfaces can char instead of steam.
Serve the platter while the vegetables and bread are still warm, with extra lemon and olive oil at the table. The dish is simple, but the contrast between fresh ricotta and smoky vegetables makes it feel complete without much fuss.
Nutrition (per serving)
Directions
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1
Line a fine-mesh strainer with cheesecloth and set it over a deep bowl with enough space for the whey to drain freely.
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2
Combine the milk, cream, and kosher salt in a heavy saucepan. Warm over medium heat, stirring occasionally, until the surface looks foamy and the mixture reaches 195 to 200°F.
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3
Remove the pan from the heat, stir in the lemon juice, and let the mixture stand undisturbed for 5 minutes so soft curds can form.
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4
Pour the curds and whey into the lined strainer. Drain for 10 to 15 minutes, then transfer the ricotta to a shallow bowl while it is still soft and creamy.
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5
Heat a grill or grill pan to medium-high. Brush the vegetables, bread, and cut sides of the lemon with olive oil.
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6
Grill the vegetables until marked and tender, 2 to 4 minutes per side depending on thickness. Grill the bread until crisp at the edges and lightly charred, and grill the lemon cut side down until caramelized.
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7
Season the grilled vegetables with kosher salt and black pepper, then arrange them on a platter with the grilled bread.
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8
Drizzle the ricotta with olive oil and sprinkle with flaky salt and black pepper. Squeeze grilled lemon over the vegetables and serve everything warm, with more olive oil if desired.
Ingredients
- Whole milk:4 cups
- Heavy cream:1/4 cup
- Kosher salt:1 tsp
- Fresh lemon juice:3 tbsp
- Mixed summer vegetables, sliced for grilling:1 lb
- Large sourdough bread slices:8
- Extra-virgin olive oil:1/4 cup
- Lemon, halved:1
- Freshly ground black pepper:to taste
- Flaky sea salt:to taste
Tips & Notes
- If the ricotta drains too much, stir in a spoonful of whey to loosen it before serving.
- A grill basket helps with small vegetables such as snap peas, scallions, or thin squash slices.
- For a faster platter, use good-quality whole-milk ricotta and season it with lemon, salt, pepper, and olive oil.
