Whipped Ricotta Antipasto Platter
Whether you’re hosting friends or putting together a relaxed aperitivo, this Whipped Ricotta Antipasto Platter is simple to prepare yet feels special enough for any occasion.
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Italian Translation: Tagliere di antipasti con ricotta
Region of Origin: Sicily
Wine Pairing Suggestion: Prosecco or Chilled White Wine
Category: Appetizer (‘Aperitivo’)
Michelle’s Cucina
A note from my kitchen to yours.
One of my favorite ways to entertain is by putting together a platter that looks beautiful without requiring hours in the kitchen. This is the kind of recipe that invites everyone to gather around, help themselves, and linger a little longer.
Why this recipe works:
A few simple ingredients each bring something different to the table—creamy whipped ricotta, sweet roasted tomatoes, crispy artichokes, crunchy crostini, and a drizzle of hot honey. Most of the components can also be prepared ahead, making this an easy appetizer for entertaining.
What You’ll Need to Make WHIPPED RICOTTA ANTIPASTO PLATTER:
Full measurements in the recipe card below.
- Whole-Milk Ricotta Cheese
- Bagette
- Cherry Tomatoes
- Artichoke Hearts
- EVOO, separated
- Heavy Cream
- Garnish: Crushed Pistachios and Hot Honey
Recommended kitchen tools:
- Fine Mesh Strainer
- 2 Small Baking Sheets
- 2 Large Baking Sheets
- Mini-Prep Food Processor
- Small Bowl
- 12” round serving Platter
Step-by-Step Instructions:
Step 1: Drain the ricotta.
Line a fine mesh strainer with cheesecloth or paper towels. Place over a bowl and refrigerate for 30–60 minutes to remove excess moisture.
Step 2: Prepare Vegetables.
Preheat oven to 375°F. Line two small baking sheets with parchment paper. Arrange the cherry tomatoes on one baking sheet and the artichoke hearts on the other. Drizzle each with ¼ T olive oil and season lightly with salt and pepper. Roast the tomatoes for 15 minutes, stirring once halfway through. Roast the artichokes for 30 minutes, turning once halfway through, until golden and lightly crisp around the edges.
Step 3: Make the Crostini.
Meanwhile, slice the baguette diagonally into ½-inch slices. Arrange on two parchment-lined baking sheets. Brush lightly with 1 T olive oil and season with a pinch of salt and pepper. Bake crostini for 8–10 minutes until lightly golden and crisp.
Step 4: Whip Ricotta.
Prepare the whipped ricotta. In a food processor, combine the drained ricotta, heavy cream, 1 T olive oil, and ½ t. salt. Process for 1–2 minutes until smooth and fluffy.
Step 5: Arrange.
Transfer the whipped ricotta to a small serving bowl. Top with crushed pistachios and a drizzle of hot honey. Arrange the whipped ricotta, roasted tomatoes, roasted artichokes, and crostini on a serving platter.
How to Serve WHIPPED RICOTTA ANTIPASTO PLATTER:
- Add olives, marinated mozzarella, or prosciutto for an even more substantial antipasto spread.
- Serve with chilled white wine or Prosecco.
La Vita, Simplified:
Kitchen Favorite: I love using a Mini-Prep Food Processor for recipes like whipped ricotta, pesto, dressings, and sauces. It creates an ultra-smooth texture in just a minute or two.
Serving Favorite: A 12” round serving Platter makes it easy to arrange everything beautifully and encourages everyone to gather around and help themselves.
Kitchen Tip: Draining the ricotta for 30–60 minutes creates a lighter, fluffier spread.
Make Ahead: Roast the tomatoes and artichokes up to one day ahead. Toast the crostini several hours ahead and store uncovered at room temperature.
WHIPPED RICOTTA ANTIPASTO PLATTER
Equipment
- Fine Mesh Strainer
- 2 Small Baking Sheets
- 2 Large Baking Sheets
- Food Processor
- Small bowl
- 12” round serving Platter
Ingredients
- 15 ounce container Whole-Milk Ricotta Cheese
- 1 Bagette
- 1 pint Cherry Tomatoes
- 15 ounce can Artichoke Hearts - drained and patted dry
- 3 Tablespoons EVOO - separated
- 2 Tablespoons Heavy Cream
- ½ teaspoons Salt
- Garnish: Crushed Pistachios and Hot Honey
Instructions
- Drain the ricotta. Line a fine mesh strainer with cheesecloth or paper towels. Place over a bowl and refrigerate for 30–60 minutes to remove excess moisture.
- Preheat oven to 375°F. Line two small baking sheets with parchment paper.
- Arrange the tomatoes and artichokes. Drizzle each with olive oil and season lightly with salt and pepper.
- Roast the tomatoes for 15 minutes, stirring once halfway through.
- Roast the artichokes for 30 minutes, turning once halfway through, until golden and lightly crisp around the edges.
- Meanwhile, slice the baguette diagonally into ½-inch slices. Arrange on two parchment-lined baking sheets. Brush lightly with 1 T EVOO and season with a pinch of salt and pepper.
- Bake crostini for 8–10 minutes until lightly golden and crisp.
- Prepare the whipped ricotta. In a food processor, combine the drained ricotta, heavy cream, 1 T olive oil, and salt. Process for 1–2 minutes until smooth and fluffy.
- Assemble the Platter. Transfer the whipped ricotta to a small serving bowl. Top with crushed pistachios and a drizzle of hot honey. Then arrange the roasted tomatoes, roasted artichokes, and crostini alongside the bowl of shipped ricotta on a serving platter.
- Serve immediately.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Add olives, marinated mozzarella, or prosciutto for a more substantial antipasto spread.
- If you don't have a food processor, whip the ricotta vigorously by hand with a whisk.
- Michelle’s Kitchen Recommendations:
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