Ingredients
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1 (10 oz) package classic focaccia bread
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4 tbsp olive oil, divided
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1 cup whole-milk ricotta
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1 lemon
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1 tbsp chopped mint
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2 tsp chopped parsley
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1 English cucumber
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1 red bell pepper
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1 yellow bell pepper
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1 (14 oz) package celery & carrot sticks
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1 (10 oz) package cherry tomatoes
Steps
1
Preheat a grill or grill pan over medium. Slice focaccia into 1"-thick slices and brush with 2 tablespoons oil. Grill focaccia until lightly charred, 2 to 3 minutes per side.
2
In a medium bowl with a hand mixer or stand mixer, beat ricotta until fluffy, 2 to 3 minutes. Transfer whipped ricotta to a small serving bowl, swirling top with a spoon. Into a second small bowl, zest lemon. Add mint, parsley, and remaining 2 tablespoons oil. Season with salt and pepper and stir to combine. Drizzle herb mixture over whipped ricotta.
3
Slice cucumber into ¼"-thick slices. Seed and slice the bell peppers. Serve whipped ricotta with cucumber, sliced peppers, celery & carrot sticks, cherry tomatoes, and toasted focaccia.
