WHIPPED RICOTTA ANTIPASTO PLATTER
A simple yet elegant antipasto platter featuring whipped ricotta, roasted cherry tomatoes, crispy artichokes, hot honey, pistachios, and crostini.
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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