From the blog For Love of the Table
1 c. zucchini mousseline
3/4 c. whole milk ricotta (drained if wet)
Zest of 1 lemon
1/2 to 1 t. lemon juice
1 small clove of garlic, smashed to a purée with a pinch of salt
1/2 t. picked thyme, chopped
Salt & pepper, to taste
Olive oil
Toasted walnuts, coarsely broken
Place the first six ingredients in a bowl and stir until well blended. Season to taste with salt & pepper...adding more lemon juice, if necessary.
Serve mounded in a bowl, or dolloped onto individual plates, drizzled with olive oil and sprinkled with walnuts. Serve crisp toasts or pita chips.
http://www.forloveofthetable.com/2015/07/zucchini-mousselinewith-pan-seared.html
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