Sunday, October 20, 2013

Shishito Peppers and Lemon Ricotta

After a big brunch of BBQ, Ted and I decided a nice meal of "snacks for dinner" would be a great way to end the evening. We absolutely love shishito peppers and have recently discovered that they sell them at our local farmers' market! HOORAY!!! They are amazingly easy to cook up, and aside from being tasty all on their own with some salt, we decided to try them with some super yummy ricotta.

I found this delicious recipe but didn't quite have all of the ingredients, so I edited it a little bit!


1/2 C ricotta
1 Tbsp milk
sea salt, fresh ground pepper, drizzle of olive oil, and zest of 1/2 lemon

Whip the milk and ricotta together to make it fluffy (I did this by hand, but I believe it fluffs up even more with a mixer!), throw in the salt, pepper, and lemon zest and stir until combined. Drizzle with olive oil and top with some black pepper and use it for dipping the peppers!


Heat oven to 450. Wrap the peppers in foil and drizzle with olive oil and some sea salt, and cook in the oven for 5-7 minutes. Unwrap them when the buzzer goes off, and turn the oven to broil so the edges blacken - heat approximately 2 minutes and serve hot, perhaps with some wine and crackers!

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