Vegetable Cheese Platter Recipe
Ingredients
| 2/3 cup part-skim ricotta cheese | ||
| 1/4 cup plain unflavored yogurt | ||
| 1/2 teaspoon Dijon-style mustard | ||
| Salt | 1/4 Teaspoon | |
| Garlic | 1/8 Teaspoon, mashed | |
| Pepper white | 1 Dash | |
| Carrot | 1/4 Cup (16 tbs), grated | |
| Green bell pepper | 1/4 Cup (16 tbs), minced | |
| Celery | 1/4 Cup (16 tbs), minced | |
| 1 medium cucumber, pared and cut lengthwise into quarters | ||
| 2 eggs, hard-cooked and cut lengthwise into quarters | ||
| Celery ribs | 8 Small | |
| 1 medium tomato, cut into 8 wedges | ||
| Chopped fresh parsley to garnish | ||
Directions
In bowl combine cheese with yogurt, mustard, salt, garlic, and pepper.
Add carrot, green pepper, and minced celery; mix well and chill for 1 hour.
Spoon cheese mixture onto center of serving platter.
Cut each cucumber quarter in half crosswise.
Arrange cucumber spears, eggs, celery ribs, and tomato wedges alternately around edge of platter.
Garnish with parsley.
Add carrot, green pepper, and minced celery; mix well and chill for 1 hour.
Spoon cheese mixture onto center of serving platter.
Cut each cucumber quarter in half crosswise.
Arrange cucumber spears, eggs, celery ribs, and tomato wedges alternately around edge of platter.
Garnish with parsley.
Chef
