Papi Recipe
crispy zucchini, almond romesco, lemon ricotta, artichoke & lemon tapenade, on a sesame baton
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Ingredients
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Crispy Zucchini
Almond Romesco
Lemon Ricotta
Artichoke & Lemon Tapenade
Sesame Baton
Method
Crispy Zucchini
Prepare Zucchini
Slice zucchini into thin rounds. Toss with olive oil, salt, pepper, and panko breadcrumbs.
Bake
Spread zucchini on a baking sheet and bake at 400°F (200°C) for 20 minutes or until golden and crispy.
Almond Romesco
Blend Ingredients
In a food processor, combine roasted almonds, red bell pepper, garlic, olive oil, red wine vinegar, smoked paprika, and salt. Blend until smooth.
Lemon Ricotta
Mix Ricotta
In a bowl, combine ricotta cheese, lemon zest, and lemon juice. Mix well until creamy.
Artichoke & Lemon Tapenade
Combine Ingredients
In a food processor, combine artichoke hearts, olives, lemon juice, garlic, and olive oil. Pulse until coarsely chopped.
Sesame Baton
Prepare Baton
Slice the baguette into batons and sprinkle sesame seeds over the top. Toast in the oven until golden.