Mediterranean Ricotta Board Recipe
This Mediterranean-inspired Ricotta Board is a vibrant and elegant appetizer, perfect for parties, brunches, or a light summer dinner. It features creamy ricotta cheese as the centerpiece, surrounded by fresh vegetables, olives, herbs, and crunchy bread or crackers.
Prep Time Overview:
Step Time Required
Ricotta base prep 5 minutes
Vegetable chopping 10 minutes
Assembling the board 10–15 minutes
Total Time 25–30 mins
No cooking required! This is a no-bake, no-cook, fresh and easy board.
Ingredients
For the Ricotta Spread:
1½ cups whole milk ricotta cheese (smooth and creamy)
1 tbsp extra virgin olive oil
Zest of 1 lemon
1 tsp lemon juice
½ tsp sea salt
¼ tsp black pepper
1 tsp honey (optional for a sweet touch)
Fresh herbs: 1 tbsp chopped basil, mint, or dill
Toppings & Accompaniments:
Cherry tomatoes, halved
Cucumber slices or spears
Kalamata olives or mixed olives
Marinated artichoke heart
Roasted red peppers (jarred or homemade)
Pita chips, baguette slices, or crostini
Drizzle of balsamic glaze (optional
Cracked black pepper, chili flakes (for extra flavor)
Feel free to mix and match based on your favorites!
Instructions
Step 1: Make the Ricotta Base (5 minutes)
In a small bowl, mix ricotta, olive oil, lemon zest, lemon juice, salt, pepper, and herbs.
Stir until creamy and well combined.
Taste and adjust seasoning. Add honey if desired for a sweet-salty balance.
Step 2: Prepare the Sides (10 minutes)
Slice cucumbers and tomatoes.
Drain and pat dry olives and artichokes.
Toast or prep your bread/chips if needed.
Step 3: Assemble the Board (10–15 minutes)
Spread the whipped ricotta in a swoosh shape across a wooden board or large plate.
Arrange your toppings around the ricotta: cluster vegetables, olives, and peppers in different sections.
Drizzle balsamic glaze or olive oil over the ricotta.
Sprinkle chili flakes or cracked pepper on top.
Serve with toasted bread, crackers, or pita chips.
Styling Tips:
Use colorful veggies for contrast (red tomatoes, green cucumbers, purple olives).
Use fresh herbs (sprigs of basil or mint) to add a visual pop.
Create clusters for a modern charcuterie look.
Common Questions & Answers
Q: Can I make this ahead of time?
A: Yes! You can prepare the ricotta mix and chop the veggies up to 1 day in advance. Store in airtight containers. Assemble just before serving for the freshest look.
Q: What can I substitute for ricotta?
A: Try whipped feta, goat cheese, or labneh for a similar creamy texture and tang.
Q: Is this board vegetarian?
A: Yes, it’s completely vegetarian. Just check labels on marinated items (some may contain anchovies).
Q: How many people does this serve?
A: This recipe serves about 4–6 people as an appetizer.
Q: Can I add protein?
A: Absolutely! Add slices of prosciutto, grilled chicken, or chickpeas for a heartier board.
Q: Is it kid-friendly?
A: Yes, though you may want to omit chili flakes and offer milder toppings like carrots or baby cucumbers.
Pairing Suggestions:
Wine: Dry rosé, Pinot Grigio, or Sauvignon Blanc
Mocktails: Cucumber-mint lemonade or sparkling water with citrus
Other boards: Pair with a hummus board or fruit platter for a full sprea