Herbed Ricotta Lunch Board with Sourdough, Cucumber and Citrus

Turn your midday meal into a delightful grazing experience with this herbed ricotta lunch board. Creamy ricotta blended with fresh dill, chives and a hint of lemon becomes the star of the show, paired with crispy cucumber slices, toasty sourdough and a crunchy mix of nuts and seeds. Sweet mandarin segments and juicy red grapes add bursts of freshness, making every bite a little different.

This no-cook, 10-minute recipe is perfect for busy days when you want something satisfying yet light. Simply assemble the components on a plate and let everyone build their own bites. Whether you spread the herbed ricotta on sourdough and top with cucumber and seeds or dip everything into the creamy mixture, this lunch board is as fun to eat as it is to prepare.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Super Select CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

2 unit Mandarin OrangeView ingredient guideLike ingredientDislike ingredient

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Stack dill on top of chives and mince together. Quarter the lemon. Toast sourdough slices until golden, then cut each slice in half diagonally. Thinly slice the cucumber into rounds.
2. In a medium bowl, combine ricotta, crème fraîche, minced herbs, half the garlic powder, juice from one lemon wedge, 1 tablespoon olive oil, a generous pinch of salt and pepper. Mix well. (For 4 servings, use all the garlic powder, juice from two lemon wedges and 2 tablespoons olive oil.) Taste and add more lemon juice if desired.
3. In a small bowl, combine sunflower seeds, cashews and pepitas. Set aside.
4. Peel the mandarins and separate into segments just before serving. Arrange the herbed ricotta, nut-seed mixture, grapes and mandarin segments on plates in separate sections. Serve with sourdough toasts and cucumber slices alongside for dipping or topping. For easy toasts, spread herbed ricotta on sourdough, top with cucumber rounds and sprinkle with the nut-seed mixture.

Recipe Tips

FAQ

Can I make the herbed ricotta ahead of time?

Yes, you can prepare the herbed ricotta up to a day in advance. Store it in an airtight container in the refrigerator. Stir before serving.

What can I use instead of crème fraîche?

You can substitute crème fraîche with Greek yogurt or sour cream for a similar tangy creaminess.

Is this recipe gluten-free?

The recipe as written uses sourdough bread, which contains gluten. For a gluten-free version, use your favorite gluten-free bread or crackers.