Description
A vibrant, shareable board featuring creamy whipped ricotta, roasted seasonal vegetables, fresh herbs, and a crunchy almond topping, perfect for appetizers or light meals.
Ingredients
Scale
For the Crust:
- 1 cup whole milk ricotta
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 zucchini, sliced into rounds
- 1 red bell pepper, sliced
- 1 small eggplant, cubed
- 1/2 cup cherry tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 cup sliced almonds, toasted
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Crusty bread or crackers for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, eggplant, cherry tomatoes, and minced garlic with 2 tablespoons olive oil, oregano, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly charred.
- While vegetables roast, place ricotta in a bowl and whip with a fork or whisk until light and fluffy. Season with a pinch of salt and pepper.
- Toast sliced almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently to prevent burning.
- Arrange the whipped ricotta in dollops (‘clouds’) on a large board or platter. Surround with roasted vegetables, fresh basil, and parsley.
- Sprinkle toasted almonds over the ricotta and vegetables. Drizzle everything with extra olive oil and season with additional salt and pepper if desired.
- Serve immediately with crusty bread or crackers for scooping.
Notes
You can customize the seasonings to taste.