The butter board, a breakout star on social media, now has an up-and-coming challenger: the ricotta board. Whipped until fluffy, ricotta spreads like buttercream frosting, a smooth foundation for savory toppings like toasted nuts, fresh herbs, and cured meats. For the maker, the ricotta is a blank canvas, ready to fashion into a unique work of edible art.
Linda Carucci, an Oakland, California, cooking teacher and the granddaughter of an Italian cheesemaker, is a ricotta board enthusiast. “It’s a base for all sorts of antipasto-type ingredients,” said Carucci, who tops her boards with chopped olives, diced soppressata, sun-dried tomatoes, anchovies, celery leaves, and extra virgin olive oil. Riffing on the concept of a half-and-half pizza, she might put anchovies on only one half so the reluctant can steer clear.
Whole-milk ricotta whirred in a food processor produces the creamiest result. Add a splash of extra virgin olive oil and some sliced garlic before blending to boost the flavor. Spread on a wooden board or a pedestal cake stand and then summon your inner Matisse to adorn the surface.
Consider hand-torn fresh herbs, edible flowers, wispy arugula, paper-thin prosciutto slices, toasted pistachios, and chopped giardiniera. A spring topping might include peeled fava beans, green onions, and grated lemon zest. In summer, look to halved cherry tomatoes in mixed colors, toasted pine nuts, and basil oil or pesto. Surround with crostini, sliced baguettes, or breadsticks, and provide small plates and spreaders.
For retailers and caterers, the garnished ricotta board could become a party signature. And who says it has to stay savory? “I can certainly see doing it sweet,” said Elizabeth Minchilli, an American food writer living in Italy whose TikTok video on ricotta boards helped fuel the trend. Minchilli suggests hot honey, or chocolate and flaked salt. A dessert ricotta board with chopped chocolate, candied orange peel, and toasted walnuts would be food for the gods.
Janet Fletcher writes the email newsletter Planet Cheese and is the author of Cheese & Wine and Cheese & Beer.
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