Celery and Olive Antipasto with Ricotta Salata

Name: Celery and Olive Antipasto with Ricotta Salata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 113 grams 3/4 cup Calamata olives , pitted and coarsely chopped; 3 fillets jarred anchovy fillets, minced; 15 larges celery ribs, peeled and cut into 2-inch sticks; 3 garlic cloves, minced; 4 Tbsps fresh lemon juice; 1 teaspoons finely grated lemon zest; 59 milliliters extra-virgin olive oil; 170 grams ricotta salata, coarsely grated; 10 servings Salt and freshly ground pepper

You can never have too many hor d'oeuvre recipes, so give Celery and Olive Antipasto with Ricotta Salatan a try. One portion of this dish contains about 3g of protein, 9g of fat, and a total of 107 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 10. Head to the store and pick up calamatan olives, lemon zest, lemon juice, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes.