The Mediterranean Ricotta Board is the kind of dish that makes you feel like you’re sitting somewhere by the sea with warm bread in one hand and a chilled breeze brushing your cheek. The first time I made it, it wasn’t for a dinner party. It was a random Sunday when I had a tub of ricotta staring at me from the fridge and not much else on the agenda. Creamy, cool ricotta spread across a rustic wooden board, glossy olives tumbling alongside, cherry tomatoes bursting with sweetness — honestly, it was a little trip to Greece without leaving my kitchen.
The magic here? You don’t cook a thing. You just assemble, drizzle, sprinkle, and step back to admire your work. It’s effortless, beautiful, and one of those recipes you’ll keep coming back to because it works for every occasion — big family gatherings, an evening with friends, or even a snack-for-dinner kind of night.
Stick around and I’ll walk you through my favorite way to put it together. And yes, by the end, you’ll be wondering why you haven’t been making this all along.
Why You’ll Love This Ricotta Board
There are boards, and then there’s the Mediterranean Ricotta Board — a spread that somehow feels both casual and fancy. Here’s why it’s a winner:
- Ridiculously easy: No cooking required.
- Flexible: Works as an appetizer, snack, or light meal.
- Balanced flavors: Creamy ricotta, salty olives, bright lemon zest, sweet tomatoes, nutty pine nuts.
- Mediterranean diet friendly: Full of fresh produce, healthy fats, and protein.
- Beautiful presentation: It looks like you spent hours, even though it’s done in minutes.
And the taste? Think rich creaminess from the ricotta, sharp hits of briny olive, subtle citrus perfume from the lemon zest, and that perfect toasted crunch from pine nuts. Every bite is a mini vacation.
Ingredients You’ll Need
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Ricotta cheese | 1 cup | Creamy base — go for whole milk ricotta for richness |
| Extra virgin olive oil | 2 tbsp | Depth of flavor and authentic Mediterranean touch |
| Lemon zest | ½ tsp | Brightness and fresh aroma |
| Crushed red pepper flakes (optional) | ¼ tsp | Gentle heat to balance creaminess |
| Kalamata olives | ¼ cup | Salty, meaty, and classic |
| Cherry tomatoes | ¼ cup, halved | Sweetness and color contrast |
| Roasted red peppers | 2 tbsp, chopped | Smoky-sweet layer of flavor |
| Fresh basil leaves | 1 tbsp, torn | Herbal freshness |
| Toasted pine nuts | 1 tbsp | Buttery crunch |
| Sea salt & black pepper | to taste | Enhances all the flavors |
| Warm pita bread or crackers | as needed | The perfect vehicle for scooping |
Tools That Make It Easier
You don’t need a full chef’s arsenal, but these help:
- A sturdy serving board or large platter — wood or marble both work beautifully.
- Small bowls for containing juicy or oily toppings.
- Sharp paring knife for slicing tomatoes and peppers.
- Microplane for lemon zest (trust me, it’s worth it).
- Small skillet for toasting pine nuts — brings out their nutty aroma in seconds.
Step-By-Step Assembly
1. Prep your ingredients
- Halve cherry tomatoes, chop roasted peppers, tear basil leaves.
- Toast pine nuts in a dry skillet over medium heat until golden — watch closely, they burn fast.
2. Spread the ricotta
- Right onto the board or platter — rustic swirls are fine, but if you want it fancy, whip ricotta with a spoon until fluffy before spreading.
3. Add your drizzle and zest
- Olive oil first, in thin streams over the ricotta.
- Sprinkle lemon zest evenly for that sunny Mediterranean lift.
- If you like heat, a light dusting of crushed red pepper flakes now.
4. Arrange the toppings
- Place olives, tomatoes, and peppers in little clusters — it’s more visually appealing than mixing them all together.
- Keep color in mind — bright red next to creamy white, deep purple against green basil.
5. Garnish and serve
- Scatter torn basil leaves and pine nuts right before serving.
- Season lightly with salt and freshly cracked pepper.
- Add pita bread or crackers around the edges of the board for scooping.
Styling Tips
- Height & layers: Stack a few olives or tomato halves to create dimension.
- Color contrast: Keep bold reds and greens separated for visual pop.
- Use variety: Mix smooth elements (ricotta) with textured ones (pine nuts).
- Season at the end: Basil wilts and nuts soften if dressed too early.
Variations You’ll Want to Try
- Marinated artichoke hearts for a tangy twist.
- Grilled zucchini ribbons for extra summer vibes.
- Cucumber slices for refreshing crunch.
- Marinated feta cubes for an extra cheese moment.
Serving Suggestions
Pair your Mediterranean Ricotta Board with:
- A full mezze spread alongside hummus, tzatziki, and dolmas — or just go all in with this Mediterranean Mezze Platter.
- A cozy night featuring warm bread and a lighter entrée like the Mediterranean Chicken Bake.
- A cheese lover’s grazing table that includes the Mediterranean Burrata Board for variety.
Tips for Best Results
- Use room temperature ricotta — cold ricotta can be grainy and less spreadable.
- Don’t skip the olive oil — it adds flavor and a silky finish.
- Toast nuts fresh — stale pine nuts lose their magic.
- Season lightly — you can always add more salt at the table.
Storage & Make-Ahead Advice
- Store leftover ricotta in an airtight container up to 3 days.
- Keep toppings in separate containers to avoid sogginess.
- Toast pine nuts just before serving for crunch.
- Assemble no more than an hour before guests arrive to keep everything fresh.
Nutrition Information (Per Serving, 4 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 8g |
| Carbohydrates | 8g |
| Fat | 16g |
| Fiber | 1g |
| Sodium | — |
| Saturated Fat | — |
| Unsaturated Fat | — |
Frequently Asked Questions
Can I use whipped ricotta instead?
Yes — just beat ricotta with a bit of olive oil until smooth and airy.
What if I can’t find pine nuts?
Swap in chopped toasted almonds, pistachios, or walnuts.
Is this board kid-friendly?
Absolutely — just skip the red pepper flakes if you’re serving little ones.
Conclusion
If you’re after something that feels special but doesn’t require a chef’s skill set, the Mediterranean Ricotta Board is your new go-to. It’s fresh, flavorful, and endlessly adaptable. And it proves that sometimes, the simplest dishes really are the most memorable.
Want more Mediterranean-inspired ideas?
If you make this, I’d love to hear how it turned out — drop a comment or share your board on Pinterest so we can all drool together.
Print
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
The Mediterranean Ricotta Board is my favorite no-cook “wow” recipe — creamy ricotta spread over a rustic board, drizzled with golden olive oil, sprinkled with lemon zest, and surrounded by briny olives, sweet cherry tomatoes, smoky roasted red peppers, fresh basil, and buttery pine nuts. Perfect for gatherings, cozy nights in, or when you just want something beautiful and delicious without turning on the stove.
Ingredients
- 1 cup whole milk ricotta cheese
- 2 tbsp extra virgin olive oil
- ½ tsp lemon zest
- ¼ tsp crushed red pepper flakes (optional)
- ¼ cup kalamata olives
- ¼ cup cherry tomatoes, halved
- 2 tbsp roasted red peppers, chopped
- 1 tbsp fresh basil leaves, torn
- 1 tbsp toasted pine nuts
- Sea salt & black pepper, to taste
- Warm pita bread or crackers, for serving
Instructions
Halve the cherry tomatoes, chop the roasted peppers, and tear the basil leaves.
Toast pine nuts in a dry skillet over medium heat until golden, stirring often.
Spread ricotta evenly on a serving board or platter.
Drizzle with olive oil, sprinkle with lemon zest, and (if desired) add crushed red pepper flakes.
Arrange olives, tomatoes, and roasted peppers around the ricotta.
Scatter basil leaves and pine nuts on top.
Season with a pinch of sea salt and cracked black pepper.
Serve immediately with warm pita bread or crackers for dipping.
Notes
For a lighter, fluffier texture, whip the ricotta with a spoon before spreading.
No pine nuts? Try toasted almonds, walnuts, or pistachios.
Best enjoyed fresh, but you can prep toppings up to 24 hours ahead.
Adjust salt depending on how briny your olives are.
- Prep Time: 5 minutes
- Additional Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer / Snack
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of board
- Calories: 210 kcal
- Sugar: 2g
- Sodium: 280 mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg