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