Antipasto Board Recipe

Name: Maggiano's Little Italys Antipasto Board Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cups Ricotta cheese; 2 tbs Truffle oil; 1 tbs Honey; 4 oz Prosciutto di San Daniele; 8 oz Fresh Mozzarella; 4 oz Genoa Salami; 4 oz Aged Parmesan; 1 cup Calabrian olives; 2 tbs Olive oil; 1 tbs Fresh herbs (like rosemary or thyme); to taste Salt; to taste Black pepper

Inspired by Maggiano's Little Italy

Time30m

Serves4

Truffle & Honey Whipped Ricotta, Prosciutto di San Daniele, Fresh Mozzarella, Genoa Salami, Aged Parmesan, and House-Marinated Calabrian Olives—all beautifully arranged to create the start of your best meal yet.

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Ingredients

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Antipasto Board Ingredients

1 cups Ricotta cheese

2 tbs Truffle oil

1 tbs Honey

4 oz Prosciutto di San Daniele

8 oz Fresh Mozzarella

4 oz Genoa Salami

4 oz Aged Parmesan

1 cup Calabrian olives

2 tbs olive oil

1 tbs Fresh herbs (like rosemary or thyme)

to taste Celtic sea salt

to taste black pepper

Method

Preparation Instructions

Prepare the Whipped Ricotta

In a mixing bowl, combine the ricotta cheese, truffle oil, honey, salt, and pepper. Blend until smooth and creamy.

Marinate the Olives

In a separate bowl, toss the Calabrian olives with olive oil, fresh herbs, salt, and pepper. Let them marinate for at least 15 minutes.

Assemble the Board

On a large serving platter or board, dollop the whipped ricotta in the center. Arrange slices of prosciutto, fresh mozzarella, Genoa salami, and aged Parmesan around the ricotta. Add the house-marinated olives to one side of the board.

Final Touches

Drizzle a little extra truffle oil over the whipped ricotta and sprinkle fresh herbs for garnish. Serve with crusty bread or crackers.

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