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final plated whipped ricotta antipasto on platter

WHIPPED RICOTTA ANTIPASTO PLATTER

A simple yet elegant antipasto platter featuring whipped ricotta, roasted cherry tomatoes, crispy artichokes, pistachios, and crostini.
Author: Michelle @ An Italian Kitchen
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Prep Time 10 minutes
Cook Time 40 minutes
Assembly Time 10 minutes
Total Time 1 hour
Servings 8

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 Extra Virgin Olive Oil - 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 olive oil 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: 
  • More Italian Favorites: 
 
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Course Appetizer
Cuisine Italian
Keyword Elegant Appetizer, Ricotta Recipe, Vegetarian, Whipped Ricotta Antipasto Platter
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