Crudites With Herbed Ricotta Recipe

Ingredients

1 cup ricotta cheese, preferably fresh

2 tablespoons chopped fresh basil, plus leaves for sprinkling

2 tablespoons chopped fresh flat-leaf parsley

Coarse salt and freshly ground pepper

1 pound mixed beans, such as haricots verts and yellow wax beans, trimmed

1 bunch baby carrots, tops left intact (optional)

2 baby zucchini or baby yellow summer squashes, sliced about 1/4 inch thick on the bias

1 English cucumber, cut into spears

Stir together ricotta, chopped basil, and parsley. Season with salt and pepper.

Arrange vegetables on a platter. Sprinkle with basil leaves. Serve with herbed ricotta.