MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Charcuterie Board
Categories: Cheese, Meats, Seafood, Nuts, Snacks
Yield: 8 Servings
MMMMM----------------------WHIPPED RICOTTA---------------------------
1 1/2 c Whole milk ricotta (12 oz);
- drained if needed
3/4 ts Kosher salt
Extra-virgin olive oil or
- honey, and cracked black
- pepper; for garnish
MMMMM---------------------------BOARD--------------------------------
8 oz Spreadable pate
1 1/2 lb Assorted cured meats
4 pc Soft & firm cheeses (8 oz)
8 oz Smoked whitefish; skinned,
- boned
2 bn Radishes; with greens
8 oz Marcona almonds; salted,
- roasted
8 oz Dried Medjool dates
10 oz Block quince or guava paste,
- or fig jam
8 oz Mixed olives
Sliced bread, crackers &
- Dijon mustard; to serve
Make The Whipped Ricotta:
In the bowl of a food processor, combine ricotta and salt, and
puree until light and fluffy, scraping down the side of the bowl
every so often, about 2 minutes. Transfer to a serving bowl,
drizzle with olive oil or honey, and garnish with cracked black
pepper.
Assemble The Charcuterie Board:
On a large cutting board or serving platter, arrange the whipped
ricotta and all of the other ingredients. (Place olives in a bowl
and set an empty small bowl next to the olives for the pits.) Set
out small knives, forks and spoons for slicing and serving. Serve
with bread, crackers and mustard.
Recipe by Kay Chun
Recipe FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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