If you have been any where near TikTok in the last couple of weeks then you’ve probably seen the viral Butter Board trend. I admit that any recipe that provides the excuse to eat more butter is good with me. The recipe, which was actually published in this cookbook a few years ago, went viral I think because a) it’s so pretty , b) it’s so easy and c) everyone is like me and wants to eat more butter.
Since I have now adopted TikTok in a big way I of course decided to put my own somewhat Italian-ish spin on this trend. Rather than use butter I opted for ricotta, and then basically spread it on a board, and piled on some of my favorite garnishes. The next step is cutting up some focaccia, inviting some friends over and then letting everyone dig in with negroni or spritz in hand.
You can see my original TikTok here or, my reel on Instagram. I probably should have whipped my ricotta first, and it would have looked better and spread more easily. But I didn’t and you don’t have to either. And while I was able to get my hands on superb farm fresh sheep’s milk ricotta, I’m thinking that this would work well even with run of the mill supermarket ricotta.
And absolutely feel free to play around with the garnishes. Sun dried tomatoes would definitely work, and any other fresh herbs would be great. And if someone ends up making a sweet version of this (which a lot of comments on TikTok suggested ) let me know.
Ricotta Board
Ingredients
- 2 cups fresh ricotta
- 1/4 cup pitted olives
- 2 tablespoons capers
- 4 anchovies, chopped
- 1/4 cup chopped parsley
- 1/4 cup chopped chives
- red pepper flakes
- lemon zest
- Extra virgin olive oil
- Focaccia
Instructions
Whip the ricotta until smooth and then spread it in a 1/3 inch layer on a wooden board.
Scatter with olives, capers, anchovies, herbs and seasoning. Drizzle with olive oil. Serve with pieces of focaccia.
Anonymous
Fabulous idea!!!!
Deborah Accuardi
I made something similar the other night with sheep’s milk ricotta. I drizzled local honey and chopped persimmons with a sprinkle of sea salt. I’m in Sicily right now. The honey is very light here so as not to take away from the flavor of the ricotta.
Elizabeth
Sound great!
Anonymous
Genius!
Frank
Brilliant idea! I’ve heard of the butter board trend. I’m a bit cynical about culinary “trends” (especially when it comes to classic dishes that suddenly become trendy as if they’d been invented yesterday) but regardless, a Ricotta Board is one trend I can happily hop on…