Summer Antipasto Board
with Truffle Whipped Ricotta, Prosciutto Roll-Ups, Balsamic Fig Jam & Spiced Walnuts | 4 Servings
Loaded with Italian antipasto favorites like salami, coppa, and prosciutto-wrapped mozzarella, plus homemade crostini, this charcuterie board is the ultimate warm-weather companion. Invite everyone to make their ideal bite from a choice of sweet ricotta and rich Grand Cru cheese, salty Italian meat, spiced walnuts, fresh tomatoes, and sweet fig jam.
Nutrition information is representative of a 1/4 bundle serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Demi-Baguette
(Contains Soy, Wheat)
1 unit
Persian Cucumber
2 ounce
Walnuts
(Contains Tree Nuts)
1 tablespoon
Tuscan Heat Spice
4 ounce
Ricotta Cheese
(Contains Milk)
5 teaspoon
Truffle Oil
3 unit
Fig Jam
1 teaspoon
Balsamic Glaze
6 ounce
Antipasto Gran Beretta
4 ounce
Fresh Mozzarella
(Contains Milk)
6 ounce
Grand Cru Cheese
(Contains Milk)
4 ounce
Heirloom Grape Tomatoes
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Nutrition Values
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim ends from baguettes; slice each crosswise into 8 rounds. Trim and thinly slice cucumber on a diagonal. • Add baguette slices to a baking sheet in a single layer and drizzle with olive oil. Toast on the top rack until golden brown, 5-10 minutes.
• While the crostini toast, heat a drizzle
of oil in a small pan over medium- high heat. Add walnuts, 11⁄2 tsp Tuscan
Heat Spice (be sure to measure—we sent more), and a big pinch of salt. Cook, stirring, until fragrant and toasted, 2-3 minutes. • Remove pan from heat and let cool.
• In a small bowl, whip ricotta with a whisk until smooth, about 30 seconds. Drizzle with as much truffle oil as you like. Season with salt and pepper.
• In a second small bowl, combine jam with half the balsamic glaze (save the rest for serving).
• Halve each piece of prosciutto lengthwise. (TIP: Use kitchen shears to cut directly through prosciutto while still separated by wax paper.) Cut mozzarella crosswise into four slices. Halve each slice lengthwise to create eight long pieces. Wrap prosciutto pieces around mozzarella pieces to create roll-ups.
• Slice Grand Cru into thin wedges; fan out on one corner of a large platter or board. Place bowl with whipped ricotta on opposite corner. Pile prosciutto roll-ups in the center; drizzle with as much remaining balsamic glaze as you like. • Arrange half the salami and half the coppa in a single overlapping layer next to Grand Cru. Repeat with remaining salami and coppa next to ricotta (we like layering in an arc shape). • Place bowl with jam on board. Fill remaining gaps on board with walnuts, tomatoes, cucumber, and crostini. (TIP: Sprinkle cucumbers with salt!) Serve.