Summer Squash and Fresh Ricotta "Sandwiches"
- 16 ounces fresh ricotta
- 3 tablespoons good-quality extra-virgin olive oil
- juice of one lemon
- 1 tablespoon lemon zest
- 1 teaspoon kosher salt
- 1 tablespoon freshly ground black pepper
- 10 large leaves fresh basil, rinsed, patted dry and chiffonaded
- 4 large ripe summer squash, trimmed and sliced into 1 1/2-inch rounds
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, large leaves fresh (10)
- Lemon, juice of (1)
- Lemon, zest (1 tablespoon)
- Summer squash, large ripe (4)
- Cooking & Baking
- Black pepper, freshly ground (1 tablespoon)
- Kosher salt (1 teaspoon)
- Olive oil, good-quality extra-virgin (3 tablespoons)
- Dairy
- Ricotta, fresh (16 ounces)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published August 8, 2012 (6 months ago).
98 people saved this recipe.
