Name: Whipped Feta-Ricotta with Shaved Zucchini, Grilled Corn, & Chimichurri Vinaigrette
Ingredients: 1 (15-oz) container ricotta cheese, at room temperature; 8 oz feta cheese, at room temperature; 4 oz cream cheese, at room temperature; Salt and pepper, to taste; 1 cup packed fresh Italian parsley leaves; 2 garlic cloves, peeled and smashed; 1 teaspoon dried oregano; 3 tablespoons red wine vinegar; ¼ teaspoon red pepper flakes; ½ cup extra-virgin olive oil; Salt and pepper, to taste; 2 ears corn, husks removed; 2 medium zucchini; 1 pint of heirloom cherry tomatoes, halved; 2 avocados, diced and tossed with a little lime juice; Sourdough bread, for grilling

Ingredients

Scale

For the Whipped Cheese:

1 (15-oz) container ricotta cheese, at room temperature
8 oz feta cheese, at room temperature
4 oz cream cheese, at room temperature
Salt and pepper, to taste

For the Chimichurri Vinaigrette:

1 cup packed fresh Italian parsley leaves
2 garlic cloves, peeled and smashed
1 teaspoon dried oregano
3 tablespoons red wine vinegar
¼ teaspoon red pepper flakes
½ cup extra-virgin olive oil
Salt and pepper, to taste

For the Salad:

2 ears corn, husks removed
2 medium zucchini
1 pint of heirloom cherry tomatoes, halved
2 avocados, diced and tossed with a little lime juice
Sourdough bread, for grilling

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Instructions

For the Whipped Cheese:

Combine the cheeses in a food processor and pulse to combine. Once the cheeses are broken down a bit, turn the food processor on and let it go until the cheeses are super smooth and creamy, about 2 minutes. Season, to taste, with salt, pepper, and a drizzle of extra-virgin olive oil. Keep at room temperature until ready to serve or transfer to an airtight container and keep in the fridge until ready to use. Allow to soften up again before serving.

For the Chimichurri Vinaigrette:

Combine all ingredients except the oil in a food processor and pulse until everything is finely chopped. With the machine running, stream in the olive oil. Season, to taste, with salt and pepper. Transfer to an airtight container and store in the fridge until ready to use. This gets better the longer it hangs out in the fridge, and it will keep for a week or two in an airtight container.

For the Salad:

Lightly coat the corn in oil and season with salt and pepper. Grill over medium heat, checking frequently, until charred in spots and tender (time will vary depending on your grill). Grill the bread (also lightly oiled) until toasty and charred in spots.
Meanwhile, shave the zucchini into thin ribbons using a vegetable peeler (or mandolin). Combine the zucchini, tomatoes, and avocado in a bowl and toss gently with a couple tablespoons of the vinaigrette. Cut the corn off the cobs and add to the mixture. Toss to combine.

To Serve:

On each serving dish, dollop a mound of the whipped cheese. Top with the veggies and drizzle with additional vinaigrette. Enjoy immediately with the grilled bread for dipping.