Tomato-Basil Ricotta Cucumber Roll-Ups
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Tomato-Basil Ricotta Cucumber Roll-Ups

Prep: 20 • Serves: 8

3/4 cup whole milk ricotta cheese
2 tablespoons finely chopped fresh basil plus additional for garnish (optional)
1-1/2 tablespoons fresh lemon juice
1/2 tablespoon fresh lemon zest
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large English cucumber, ends trimmed
8 grape tomatoes, halved lengthwise
1 tablespoon finely chopped toasted pine nuts

1. In medium bowl, stir cheese, basil, lemon juice, lemon zest, salt and pepper. Makes about 3/4 cup.

2. With vegetable peeler, remove and discard skin from 1 side of cucumber; peel cucumber lengthwise into 16 long, thin ribbons. Spread 1 side of each slice with about 3/4 tablespoon cheese mixture; place 1/2 tomato on 1 end of each cucumber slice and roll up.

3. On serving plate, place roll-ups, flat side down; sprinkle with pine nuts and basil, if desired. Makes 16 roll-ups.

Approximate nutritional values per serving (2 roll-ups):
54 Calories, 4g Fat (2g Saturated), 12mg Cholesterol,
94mg Sodium, 2g Carbohydrates, 1g Fiber, 3g Protein

Chef Tip:
To toast pine nuts, cook in small skillet over medium heat 2 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool. Ricotta mixture can be prepared, covered and refrigerated up to 1 day in advance. Leftover cucumber scraps can be chopped and used in a pasta salad or grain bowl.