This is my response to the butter board trend (which I find disgusting) by creating something that is only outrageous in it’s deliciousness not in its absurdity 🙂
The recipe below is fully dairy-free and vegan! But, of course, if you want to swap the almond based ricotta for a milk based ricotta be my guest, it would be a one for one swap!
Vegan Whipped Ricotta Board
Ingredients
Roasted Cherry Tomatoes
- 1 cup cherry tomatoes I used mutlicolored
- extra virgin olive oil
- salt
- pepper
Vegan Whipped Ricotta
- 1 1/2 tablespoons extra virgin olive oil
- 1 large sprig fresh rosemary
- 8 oz Kite Hill almond milk ricotta cheese
- 1 1/2 teaspoons fresh squeezed lemon juice
- 2 teaspoons honey
- 1/8 teaspoon kosher salt or more to taste
Other
- 1 handful fresh basil sliced for topping
- Bread of your choice I used a French baguette
Instructions
Roasted Cherry Tomatoes
-
Add the cherry tomatoes to a baking dish. Cover liberally with olive oil and season with salt and pepper.
-
Roast for 35-40 minutes until the tomatoes begin to blister, then let cool to room temperature.
Whipped Ricotta
-
Place extra virgin olive oil and sprig of rosemary in a small sauce pan and turn on low heat for about 5 minutes or until very fragrant.
-
In the meantime, place your ricotta in a food processor (or high speed blender) with lemon juice, honey and kosher salt and blend for about a minute until creamy.
-
Remove the sprig of rosemary from the olive oil and then pour the olive oil into your food processor with the ricotta and blend again for another minute.
Assembly
-
Spread your whipped ricotta onto a serving board then top with your roasted cherry tomatoes, making sure to add all the juices from the baking dish. Then top with sliced fresh basil and serve with sliced bread or crostinis!
What do you think?