MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Charcuterie Board
 Categories: Cheese, Meats, Seafood, Nuts, Snacks
      Yield: 8 Servings

MMMMM----------------------WHIPPED RICOTTA---------------------------
  1 1/2 c  Whole milk ricotta (12 oz);
           - drained if needed
    3/4 ts Kosher salt
           Extra-virgin olive oil or
           - honey, and cracked black
           - pepper; for garnish

MMMMM---------------------------BOARD--------------------------------
      8 oz Spreadable pate
  1 1/2 lb Assorted cured meats
      4 pc Soft & firm cheeses (8 oz)
      8 oz Smoked whitefish; skinned,
           - boned
      2 bn Radishes; with greens
      8 oz Marcona almonds; salted,
           - roasted
      8 oz Dried Medjool dates
     10 oz Block quince or guava paste,
           - or fig jam
      8 oz Mixed olives
           Sliced bread, crackers &
           - Dijon mustard; to serve

  Make The Whipped Ricotta:

  In the bowl of a food processor, combine ricotta and salt, and
  puree until light and fluffy, scraping down the side of the bowl
  every so often, about 2 minutes. Transfer to a serving bowl,
  drizzle with olive oil or honey, and garnish with cracked black
  pepper.

  Assemble The Charcuterie Board:

  On a large cutting board or serving platter, arrange the whipped
  ricotta and all of the other ingredients. (Place olives in a bowl
  and set an empty small bowl next to the olives for the pits.) Set
  out small knives, forks and spoons for slicing and serving. Serve
  with bread, crackers and mustard.

  Recipe by Kay Chun

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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