23+ Fresh and Flavorful Summer Ricotta Recipes You Can’t Miss

Summer is the perfect time to get creative in the kitchen, and what better way to elevate your dishes than with the creamy goodness of ricotta cheese?

Whether you’re preparing a light appetizer, a refreshing salad, or an indulgent dessert, ricotta adds a luscious texture and fresh flavor that perfectly complements the warm, vibrant tastes of the season.

From savory to sweet, ricotta is the versatile ingredient you never knew you needed for your summer meals.

In this post, we’ve gathered over 23+ mouthwatering ricotta recipes that will keep your summer meals light, fresh, and full of flavor.

These dishes are simple to prepare and perfect for picnics, barbecues, or cozy dinners at home.

Whether you’re serving family or entertaining friends, these ricotta-based recipes are sure to impress and delight.

Let’s dive into the best summer ricotta recipes that’ll make your meals unforgettable.

23+ Fresh and Flavorful Summer Ricotta Recipes You Can’t Miss

Ricotta is more than just an ingredient for pasta or lasagna; it’s a versatile and delicious addition to any summer meal.

From refreshing salads to creamy desserts and savory dishes, ricotta offers endless possibilities to transform simple ingredients into something extraordinary.

As you explore these 23+ summer ricotta recipes, you’ll find fresh, flavorful meals that not only showcase the best of the season but also highlight the creamy richness of ricotta in every bite.

Whether you’re hosting a backyard barbecue, enjoying a family dinner, or simply craving something light and delicious, these recipes will help you make the most of your summer dining experience.

So grab your ricotta and get cooking – your taste buds will thank you!

Grilled Peach and Ricotta Crostini

Sweet, smoky peaches paired with creamy ricotta and a drizzle of honey make these crostini a perfect summer appetizer or light snack.

This recipe celebrates the best of seasonal produce with minimal effort and maximum flavor.

Ingredients:

• 1 French baguette, sliced into ½-inch rounds
• 2 tbsp olive oil
• 2 ripe peaches, pitted and sliced
• 1 cup fresh ricotta cheese
• 2 tsp lemon zest
• 1 tbsp honey (plus extra for drizzling)
• Fresh mint leaves for garnish
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Brush baguette slices with olive oil and grill for 1–2 minutes on each side until golden and crisp.
2. Grill peach slices for about 1 minute on each side, just until grill marks appear.
3. In a bowl, mix ricotta with lemon zest and a pinch of salt and pepper.
4. Spread the ricotta mixture onto each crostini, top with grilled peach slices, and drizzle with honey.
5. Garnish with fresh mint leaves and serve immediately.

This crostini recipe is a refreshing combination of textures and flavors, perfect for outdoor entertaining.

The grilled fruit enhances the ricotta’s creaminess, while the lemon and mint bring brightness to each bite.

Lemon Ricotta Pasta with Zucchini Ribbons

Light yet satisfying, this lemon ricotta pasta is a vibrant dish that brings together creamy cheese, zesty citrus, and fresh summer zucchini.

It’s ideal for warm-weather lunches or alfresco dinners.

Ingredients:

• 8 oz spaghetti or fettuccine
• 1 medium zucchini, thinly sliced into ribbons
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and freshly ground pepper
• ¼ cup grated Parmesan cheese (optional)
• Fresh basil leaves for garnish

Instructions:

1. Cook pasta in salted boiling water according to package instructions. Reserve ½ cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a skillet over medium heat. Sauté garlic for 1–2 minutes until fragrant.
3. Add zucchini ribbons and cook for 2–3 minutes, just until tender.
4. In a large bowl, mix ricotta, lemon juice, lemon zest, and a splash of pasta water to create a smooth sauce.
5. Toss the hot pasta and zucchini with the ricotta sauce. Add more pasta water if needed to loosen the sauce.
6. Season with salt and pepper, top with Parmesan and basil, and serve warm.

This pasta is a creamy, tangy, and veggie-packed option that doesn’t weigh you down.

It’s the ultimate weekday dinner when you want something quick, wholesome, and full of summery freshness.

Whipped Ricotta and Berry Parfaits

This no-bake dessert is a dreamy combination of airy whipped ricotta and juicy summer berries, layered for an elegant and effortless treat.

It’s light, subtly sweet, and bursting with flavor—everything you want in a summer dessert.

Ingredients:

• 1 cup ricotta cheese
• ½ cup heavy cream
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1½ cups mixed fresh berries (strawberries, blueberries, raspberries)
• Crushed graham crackers or granola for layering
• Fresh mint for garnish

Instructions:

1. In a mixing bowl, beat ricotta, heavy cream, honey, and vanilla with a hand mixer until light and fluffy (about 3–4 minutes).
2. In serving glasses or jars, layer whipped ricotta, a spoonful of crushed graham crackers or granola, and a mix of berries.
3. Repeat layers as desired, finishing with berries and a drizzle of honey.
4. Garnish with fresh mint and chill until ready to serve.

These parfaits are an easy make-ahead dessert that feels special without the need for baking or elaborate prep.

The ricotta adds creamy richness, perfectly balancing the tart-sweetness of fresh summer berries.

Ricotta and Tomato Salad with Basil Vinaigrette

This simple, fresh salad is a celebration of summer’s bounty, combining creamy ricotta with ripe, juicy tomatoes and a zesty basil vinaigrette.

It’s the perfect side dish for any summer gathering or a light meal on its own.

Ingredients:

• 1 pint cherry tomatoes, halved
• 1 cup ricotta cheese
• 2 tbsp olive oil
• 1 tbsp white balsamic vinegar
• 2 tbsp fresh basil, chopped
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• A handful of mixed greens (optional)

Instructions:

1. In a bowl, combine the halved cherry tomatoes and a pinch of salt. Let them sit for a few minutes to release their juices.
2. In a small jar or bowl, whisk together olive oil, white balsamic vinegar, minced garlic, and chopped basil. Season with salt and pepper.
3. On a serving platter, spread out the ricotta cheese in a thick layer.
4. Top with the tomatoes and drizzle the basil vinaigrette over everything.
5. Serve with a handful of fresh greens on the side if desired.

This salad is light, bright, and full of flavor, with the creamy ricotta balancing the acidity of the tomatoes and the herbaceous notes from the basil dressing.

It’s an easy but impressive dish that’s great for picnics, barbecues, or a light lunch.

Ricotta-Stuffed Summer Squash Blossoms

Stuffed squash blossoms are a classic summer treat, and this ricotta version elevates the dish with a rich and creamy filling.

Lightly fried, these blossoms are perfect as an appetizer or a unique side dish at a summer dinner.

Ingredients:

• 12 fresh squash blossoms, stems removed and washed
• 1 cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 egg, beaten
• ½ cup flour (for dredging)
• Vegetable oil for frying

Instructions:

1. In a bowl, mix the ricotta cheese, Parmesan, fresh thyme, salt, and pepper until smooth.
2. Carefully stuff each squash blossom with the ricotta mixture, being gentle to avoid tearing the petals.
3. Lightly dredge the stuffed blossoms in flour, then dip them in the beaten egg.
4. Heat oil in a skillet over medium heat and fry the blossoms for 2-3 minutes on each side, or until golden and crispy.
5. Drain on paper towels and serve warm.

These ricotta-stuffed blossoms are delicate yet flavorful, providing a unique dish that’s perfect for impressing guests.

The combination of crispy exterior and creamy ricotta filling offers a satisfying bite with every mouthful.

Ricotta and Cucumber Salad with Lemon Dressing

This cool, refreshing salad is perfect for hot summer days.

The creamy ricotta pairs beautifully with the crisp cucumber, while the lemon dressing adds a tangy kick. It’s a perfect accompaniment to grilled meats or a light, vegetarian lunch.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1 cup ricotta cheese
• 2 tbsp fresh dill, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions:

1. Arrange the thinly sliced cucumbers on a platter.
2. In a bowl, whisk together ricotta cheese, lemon juice, olive oil, honey, salt, and pepper until smooth.
3. Drizzle the ricotta mixture over the cucumbers and gently toss to combine.
4. Garnish with fresh dill and a few lemon wedges for extra zest.
5. Serve chilled.

This salad is incredibly refreshing, with the cool cucumber and tangy lemon dressing perfectly complementing the creamy ricotta.

It’s a light, healthy option for those summer days when you want something satisfying but not too heavy.

Ricotta and Roasted Beet Salad with Orange Dressing

This vibrant salad combines the earthiness of roasted beets with the creamy richness of ricotta cheese, all tied together with a citrusy orange dressing.

It’s a perfect dish for warm days when you crave something hearty yet refreshing.

Ingredients:

• 3 medium-sized beets, roasted and sliced
• 1 cup ricotta cheese
• 1 orange, segmented
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• Salt and pepper to taste
• Fresh arugula or mixed greens for base
• Chopped walnuts for garnish (optional)

Instructions:

1. Roast the beets by wrapping them in foil and baking them at 400°F (200°C) for about 45 minutes, or until tender. Let them cool, peel, and slice them.
2. In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper to make the orange dressing.
3. On a serving platter, layer the greens as the base, then top with the beet slices, ricotta cheese, and orange segments.
4. Drizzle the dressing over the salad and garnish with walnuts for a bit of crunch.
5. Serve chilled or at room temperature.

This salad is a colorful and nutritious option for summer gatherings.

The sweetness of the beets and orange pairs perfectly with the creamy ricotta, while the honey dressing adds a touch of sweetness and tang. It’s a light yet satisfying choice that will impress your guests.

Ricotta-Stuffed Chicken Breasts with Lemon and Herbs

Ricotta-stuffed chicken breasts make for an elegant and flavorful summer main dish.

The creamy ricotta, combined with fresh herbs and lemon, infuses the chicken with incredible flavor, while the light filling keeps it juicy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• Zest and juice of 1 lemon
• 1 clove garlic, minced
• Salt and pepper to taste
• 2 tbsp olive oil
• ½ cup chicken broth (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix ricotta cheese, parsley, thyme, lemon zest, garlic, salt, and pepper.
3. Carefully slice a pocket into each chicken breast and stuff it with the ricotta mixture.
4. Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden.
5. Transfer the chicken breasts to the oven and bake for 15–20 minutes, or until the chicken is fully cooked.
6. If desired, pour the chicken broth into the skillet after removing the chicken and cook for 2-3 minutes to create a quick sauce.
7. Serve the chicken breasts with the pan sauce and additional lemon wedges.

This dish brings together savory flavors in a light and juicy way.

The ricotta keeps the chicken moist, while the herbs and lemon provide a burst of freshness that pairs beautifully with summer sides like roasted vegetables or a simple salad.

Ricotta and Avocado Toast with Sun-Dried Tomatoes

This is a creamy, tangy twist on the classic avocado toast, with ricotta adding richness and sun-dried tomatoes bringing a burst of umami.

It’s perfect for a quick and satisfying summer breakfast or a light lunch.

Ingredients:

• 2 slices of whole grain or sourdough bread
• ½ ripe avocado, mashed
• ½ cup ricotta cheese
• 2 tbsp sun-dried tomatoes, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh basil for garnish

Instructions:

1. Toast the bread slices until golden brown.
2. Spread a layer of mashed avocado on each slice of toast.
3. Top with ricotta cheese, spreading it evenly over the avocado.
4. Sprinkle the chopped sun-dried tomatoes over the ricotta and drizzle with olive oil.
5. Season with salt, pepper, and red pepper flakes for a little heat, if desired.
6. Garnish with fresh basil leaves and serve immediately.

This dish is a fantastic combination of creamy, tangy, and savory flavors that come together in the best way. It’s filling, yet light enough to enjoy as a snack or part of a larger meal.

The sun-dried tomatoes add depth to the creamy avocado and ricotta, making this toast a true summer favorite.

Ricotta and Spinach Stuffed Portobello Mushrooms

These ricotta and spinach stuffed Portobello mushrooms are a savory, satisfying vegetarian option for a light dinner or appetizer.

The mushrooms serve as the perfect vessel for a creamy, herb-infused filling that’s rich in flavor yet light enough for summer.

Ingredients:

• 4 large Portobello mushrooms, stems removed and gills scraped out
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 2 tbsp fresh basil, chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Drizzle the mushroom caps with olive oil and season with salt and pepper. Place them on the prepared baking sheet.
3. In a mixing bowl, combine the ricotta, chopped spinach, basil, garlic, and a pinch of salt and pepper.
4. Spoon the ricotta mixture into the mushroom caps, pressing it down gently to fill them.
5. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden and slightly bubbly.
6. Sprinkle with Parmesan cheese during the last few minutes of baking, if desired.
7. Serve warm as a main or side dish.

These stuffed mushrooms are a delightful summer dish that offers hearty flavor without being too heavy.

The ricotta brings a luxurious creaminess that balances the earthy mushrooms and the freshness of spinach and basil.

Ricotta and Watermelon Salad with Mint and Balsamic Glaze

This refreshing watermelon salad is the perfect summer side dish, combining sweet, juicy watermelon with creamy ricotta and a tangy balsamic glaze.

The mint adds a fragrant touch, making this a vibrant dish that’s both cooling and flavorful.

Ingredients:

• 4 cups cubed fresh watermelon
• 1 cup ricotta cheese
• 2 tbsp fresh mint, chopped
• 1 tbsp balsamic glaze
• 1 tbsp olive oil
• Salt and pepper to taste
• Lemon zest for garnish (optional)

Instructions:

1. In a large bowl, combine the cubed watermelon and chopped mint.
2. Gently fold in the ricotta, keeping it slightly chunky for texture.
3. Drizzle with olive oil and balsamic glaze, and toss gently to combine.
4. Season with a pinch of salt and pepper to taste.
5. Garnish with a sprinkle of lemon zest for an added zing, if desired.
6. Serve immediately, or chill briefly before serving.

This salad is sweet, savory, and utterly refreshing.

The cool watermelon contrasts beautifully with the creamy ricotta, while the mint and balsamic glaze provide layers of flavor. It’s perfect for hot days when you need a light and hydrating dish.

Ricotta and Lemon Pancakes with Berry Compote

These ricotta and lemon pancakes are light, fluffy, and full of flavor. The ricotta adds a delicate creaminess to the pancakes, while the zesty lemon brings a bright freshness.

Topped with a homemade berry compote, this dish is a perfect weekend brunch or summer breakfast.

Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 large eggs
• ¾ cup milk
• 1 tbsp lemon zest
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• Butter or oil for cooking

For the berry compote:

• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tbsp sugar
• 1 tbsp lemon juice
• ¼ cup water

Instructions:

1. In a bowl, whisk together the ricotta, eggs, milk, lemon zest, sugar, flour, baking powder, and salt until smooth.
2. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
3. Pour ¼ cup of batter for each pancake, cooking until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes on the other side. Repeat with the remaining batter.
4. In a saucepan, combine the mixed berries, sugar, lemon juice, and water. Simmer over medium heat for 5-7 minutes until the berries break down and the compote thickens.
5. Serve the pancakes warm, topped with the berry compote.

These pancakes are the perfect combination of creamy ricotta, tangy lemon, and sweet, juicy berries.

They make for a delightful summer breakfast or brunch that will impress your guests or treat yourself to something special.

Ricotta and Herb Frittata

This ricotta and herb frittata is a versatile, light meal perfect for breakfast, brunch, or a light dinner.

The creamy ricotta blends seamlessly with fresh herbs, creating a rich and fluffy texture in every bite.

Ingredients:

• 6 large eggs
• 1 cup ricotta cheese
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup milk (optional, for fluffier texture)
• Fresh salad greens for serving (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk the eggs with ricotta, chives, parsley, thyme, Parmesan, milk (if using), salt, and pepper.
3. Heat olive oil in an ovenproof skillet over medium heat. Pour the egg mixture into the skillet, stirring gently to ensure the ricotta is evenly distributed.
4. Cook on the stovetop for 4-5 minutes, allowing the edges to set.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed and golden in the center.
6. Let it cool for a few minutes before slicing. Serve warm with a side of fresh salad greens, if desired.

This ricotta frittata is a great way to enjoy the bright, herby flavors of summer while also indulging in the creamy richness of ricotta.

It’s perfect for brunch or as a light meal.

Ricotta and Tomato Tart

A savory ricotta and tomato tart is the perfect way to showcase summer tomatoes and the creamy texture of ricotta.

The buttery crust and fresh, flavorful filling make this dish a crowd-pleaser for any gathering.

Ingredients:

• 1 sheet puff pastry (store-bought or homemade)
• 1 cup ricotta cheese
• 1 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 2 cups cherry tomatoes, halved
• Salt and pepper to taste
• 1 tbsp balsamic vinegar (optional)
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry on a parchment-lined baking sheet to form the base of the tart.
3. In a small bowl, mix ricotta cheese with olive oil, thyme, salt, and pepper. Spread the ricotta mixture evenly over the puff pastry, leaving a small border around the edges.
4. Arrange the halved cherry tomatoes over the ricotta layer, cut side up.
5. Bake the tart for 20-25 minutes, or until the pastry is golden and puffed.
6. Drizzle with balsamic vinegar and sprinkle with Parmesan cheese before serving, if desired.

This ricotta and tomato tart is savory, satisfying, and perfect for showcasing ripe summer tomatoes.

The creamy ricotta and thyme pair wonderfully with the sweetness of the tomatoes, making it a delightful dish for any summer meal.

Ricotta and Strawberry Shortcake

Ricotta cheese adds a creamy twist to the classic strawberry shortcake.

Paired with fresh strawberries and sweetened with a drizzle of honey, this dessert is light, refreshing, and perfect for a summer evening treat.

Ingredients:

• 1 ½ cups fresh strawberries, hulled and sliced
• 2 tbsp sugar
• 1 cup ricotta cheese
• 1 tbsp honey
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 2 store-bought or homemade shortcakes (or biscuits)

Instructions:

1. In a bowl, toss the sliced strawberries with 1 tbsp of sugar and let them sit for about 30 minutes to release their juices.
2. In a separate bowl, whisk together ricotta cheese, honey, and vanilla extract until smooth.
3. In another bowl, whip the heavy cream with the powdered sugar until soft peaks form.
4. Slice the shortcakes in half horizontally. Spoon a layer of ricotta mixture onto the bottom half of each shortcake.
5. Top with the macerated strawberries and a dollop of whipped cream.
6. Place the top half of the shortcake on top and serve immediately.

This ricotta strawberry shortcake takes the classic dessert to a new level of creaminess.

The combination of fresh strawberries, ricotta, and whipped cream makes for a light and indulgent treat perfect for a summer gathering.

Ricotta and Zucchini Noodles with Pesto

This fresh and healthy dish combines light zucchini noodles with creamy ricotta and a vibrant pesto sauce.

It’s a perfect light summer meal, full of fresh vegetables and herbs, that will leave you feeling satisfied without the heaviness of traditional pasta.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup ricotta cheese
• 1 cup basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste
• ¼ cup toasted pine nuts (optional)
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender (they should still retain some crunch).
2. Remove from heat and stir in the ricotta cheese until the noodles are coated in a creamy, cheesy layer.
3. Add the pesto sauce and toss until well combined. Season with salt and pepper to taste.
4. Serve the zucchini noodles with a sprinkle of toasted pine nuts and fresh basil for garnish.

This dish is the perfect low-carb alternative to traditional pasta, with ricotta adding creaminess that balances the zesty pesto.

It’s a quick and healthy meal that’s perfect for summer lunches or dinners.

Ricotta and Prosciutto Flatbreads

These ricotta and prosciutto flatbreads are a savory, crisp treat, perfect for a summer appetizer or casual meal.

The creamy ricotta, paired with the salty prosciutto and fresh arugula, creates a beautiful contrast in flavors.

Ingredients:

• 2 flatbreads (store-bought or homemade)
• 1 cup ricotta cheese
• 4 slices prosciutto
• 1 tbsp olive oil
• 1 cup fresh arugula
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Place the flatbreads on a baking sheet.
2. Spread a generous layer of ricotta cheese over each flatbread.
3. Bake the flatbreads for 8-10 minutes or until the edges are golden and crispy.
4. Remove from the oven and top each flatbread with slices of prosciutto and fresh arugula.
5. Drizzle with balsamic glaze and season with salt and pepper to taste.
6. Serve warm, cut into slices.

These flatbreads are a perfect blend of creamy, salty, and tangy flavors.

The combination of ricotta, prosciutto, and arugula makes them a refreshing and satisfying option for summer gatherings or light meals.

Ricotta and Peach Crostini with Honey and Thyme

These ricotta and peach crostini are a light, sweet, and savory appetizer or snack, perfect for summer get-togethers.

The creamy ricotta complements the juicy, sweet peaches, and the honey and thyme add an aromatic touch.

Ingredients:

• 1 baguette, sliced into 1-inch rounds
• 1 cup ricotta cheese
• 2 ripe peaches, sliced
• 2 tbsp honey
• 1 tsp fresh thyme, chopped
• Olive oil for brushing
• Salt to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush them lightly with olive oil.
2. Toast the bread in the oven for 8-10 minutes or until golden and crisp.
3. Spread a layer of ricotta cheese on each toasted baguette slice.
4. Top with peach slices, drizzling with honey over the top.
5. Sprinkle with fresh thyme and a pinch of salt.
6. Serve immediately as a refreshing summer appetizer or snack.

These crostini are the perfect balance of sweetness and creaminess.

The peaches’ natural sweetness is complemented by the richness of the ricotta, while the thyme adds a herby note that elevates the dish. These crostini are sure to be a crowd favorite at any summer gathering.

Ricotta and Grilled Vegetable Tacos

These ricotta and grilled vegetable tacos are a delicious and healthy take on the classic taco.

Grilled summer vegetables paired with creamy ricotta make for a satisfying vegetarian meal that’s perfect for a summer evening.

Ingredients:

• 4 small corn or flour tortillas
• 1 cup ricotta cheese
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Toss the zucchini, bell pepper, and onion with olive oil, cumin, chili powder, salt, and pepper.
3. Grill the vegetables for 4-5 minutes per side until tender and lightly charred.
4. Warm the tortillas on the grill or in a pan for about 1 minute on each side.
5. Spread a spoonful of ricotta cheese on each tortilla, then top with the grilled vegetables.
6. Garnish with fresh cilantro and serve with lime wedges on the side.

These tacos are a fresh and light option for a summer meal.

The creamy ricotta enhances the flavors of the grilled vegetables, making them a flavorful and satisfying dish for your summer gatherings.

Ricotta and Apricot Tart with Almond Crust

A ricotta and apricot tart with an almond crust is a delicious summer dessert, combining the richness of ricotta with the sweet, slightly tangy flavor of fresh apricots.

The almond crust adds a nutty, buttery base that complements the filling perfectly.

Ingredients:

For the almond crust:

• 1 cup almond flour
• 2 tbsp all-purpose flour
• ¼ cup butter, softened
• 2 tbsp sugar
• 1 egg yolk
• ½ tsp vanilla extract

For the filling:

• 1 ½ cups ricotta cheese
• ½ cup heavy cream
• 2 tbsp honey
• 1 tsp vanilla extract
• 6-8 ripe apricots, pitted and sliced
• 2 tbsp sugar (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a tart pan with butter.
2. In a bowl, combine almond flour, all-purpose flour, butter, sugar, egg yolk, and vanilla extract. Mix until a dough forms.
3. Press the dough into the tart pan to form an even crust. Bake for 10-12 minutes until golden.
4. While the crust is cooling, whisk together ricotta cheese, heavy cream, honey, and vanilla extract to create a smooth filling.
5. Pour the ricotta mixture into the cooled tart shell.
6. Arrange the apricot slices on top of the ricotta filling and sprinkle with sugar.
7. Bake the tart for 25-30 minutes, or until the ricotta is set and the apricots are soft.
8. Let the tart cool before slicing and serving.

This ricotta and apricot tart is a showstopper, with its creamy filling, sweet apricots, and crunchy almond crust.

It’s the perfect summer dessert for a special occasion or a casual treat.

Ricotta and Roasted Garlic Hummus

A twist on classic hummus, this ricotta and roasted garlic version brings a creamy, rich texture to the popular dip.

Paired with fresh veggies or pita bread, it’s a fantastic appetizer or snack for a summer picnic or gathering.

Ingredients:

• 1 cup ricotta cheese
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cloves garlic, roasted
• 2 tbsp tahini
• 1 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Paprika for garnish
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the garlic cloves in foil and roast them for 20-25 minutes, or until soft and fragrant.
2. In a food processor, combine the ricotta, chickpeas, roasted garlic, tahini, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Transfer the hummus to a bowl and garnish with a sprinkle of paprika and fresh parsley.
4. Serve with pita chips, crackers, or fresh vegetable sticks.

This creamy ricotta and roasted garlic hummus is a unique and flavorful twist on the classic dip.

The ricotta adds a smooth and velvety texture, making it even more indulgent while still keeping it light and healthy for summer snacking.