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Perfect Italian Antipasto Grazing Board with Whipped Ricotta & Cured Meats

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An easy-to-assemble Italian antipasto grazing board featuring whipped ricotta with honey and cracked pepper, paired with a variety of cured meats, cheeses, and fresh accompaniments. Perfect for casual entertaining or a cozy evening.

Ingredients

Scale
  • 8 ounces whole milk ricotta
  • 1 tablespoon honey
  • Fresh cracked black pepper, to taste
  • Pinch of sea salt
  • 1 teaspoon extra virgin olive oil (optional)
  • 4 ounces prosciutto di Parma, thinly sliced
  • 4 ounces soppressata or spicy salami, sliced
  • 4 ounces finocchiona or mild salami, sliced
  • 6 ounces fresh mozzarella balls or bocconcini
  • 1 cup marinated olives (Kalamata or Castelvetrano)
  • 1/2 cup roasted red peppers, sliced
  • 1/2 cup artichoke hearts, quartered
  • 1 cup cherry tomatoes, halved
  • Crusty Italian bread or baguette, sliced and toasted
  • Grissini (Italian breadsticks), optional
  • Fresh basil leaves, a handful

Instructions

  1. Place the ricotta in a mixing bowl. Add honey, a pinch of sea salt, and fresh cracked black pepper. Using an electric mixer on medium speed, whip for 2-3 minutes until light and fluffy. Drizzle in olive oil while mixing if desired. Taste and adjust seasoning.
  2. Lay out prosciutto, soppressata, and finocchiona slices on a plate. Tear into bite-sized pieces if needed. Keep chilled until assembly.
  3. Drain mozzarella balls and pat dry. Halve cherry tomatoes. Drain excess liquid from roasted peppers and artichokes.
  4. Preheat oven to 350°F (175°C). Arrange bread slices on a baking sheet and toast for 8-10 minutes until golden and crisp. Let cool.
  5. Arrange small bowls or ramekins on a large wooden or marble board for whipped ricotta and olives. Spoon whipped ricotta into one bowl and drizzle a little honey on top.
  6. Artfully fold and layer cured meats in small piles around the board. Scatter mozzarella balls, roasted peppers, artichokes, and cherry tomatoes between meats.
  7. Fill empty spaces with toasted bread slices and grissini. Garnish with fresh basil leaves.
  8. Optionally drizzle extra virgin olive oil over veggies and meats and sprinkle cracked pepper over the ricotta before serving.
  9. Serve at room temperature. Keep covered with a clean towel if assembling ahead.

Notes

Whip ricotta until light and fluffy for best texture. Toast bread to prevent sogginess. Prepare whipped ricotta up to 24 hours ahead and re-whip before serving. Keep bread separate from moist ingredients until serving to maintain crunch. Thinly slice meats but avoid paper-thin for better chew.

Nutrition

Keywords: Italian antipasto, grazing board, whipped ricotta, cured meats, easy appetizer, party platter, charcuterie, Italian appetizer

Find it online: https://twirltaste.com/perfect-italian-antipasto-grazing-board-easy-homemade-recipe-ideas/