Spring Antipasto Board with Truffle Ricotta, Prosciutto Roll-Ups and Spiced Walnuts

This vibrant antipasto board brings together all the best Italian flavors in one stunning presentation. Creamy truffle-infused ricotta, savory prosciutto-wrapped mozzarella, sweet fig jam with balsamic glaze and crunchy spiced walnuts create a symphony of tastes and textures. Perfect for sharing with friends and family, this board invites everyone to build their ideal bite.

Featuring a selection of cured meats, Grand Cru cheese, fresh grape tomatoes, cucumber and homemade crostini, this spread is as beautiful as it is delicious. With minimal cooking and maximum flavor, it’s the ultimate appetizer for spring gatherings.

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Ingredients

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

2 g Truffle ZestView ingredient guideLike ingredientDislike ingredient

3 unit Fig JamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

6 ounce Antipasto Gran BerettaView ingredient guideLike ingredientDislike ingredient

4 ounce Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce Grand Cru CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim ends from baguettes; slice each crosswise into 8 rounds. Trim and thinly slice cucumber on a diagonal. Place baguette slices on a baking sheet in a single layer and drizzle with olive oil. Toast on the top rack until golden brown, 5-10 minutes.
2. Meanwhile, heat a drizzle of oil in a small pan over medium-high heat. Add walnuts, 1½ 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 from heat and let cool.
3. In a small bowl, whip ricotta with a whisk until smooth, about 30 seconds. Sprinkle with as much truffle zest as you like. Season with salt and pepper.
4. In a second small bowl, combine fig jam with half the balsamic glaze (save the rest for serving).
5. 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.
6. 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 fig jam on board. Fill remaining gaps on board with walnuts, tomatoes, cucumber and crostini. (Tip: Sprinkle cucumbers with salt!) Serve.

Recipe Tips

FAQ

Can I substitute the Tuscan Heat Spice?

Yes, you can use a blend of dried oregano, rosemary, red pepper flakes and garlic powder as a substitute.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator. Crostini can be kept at room temperature. Assemble just before serving for best texture.

Can I make this board ahead of time?

You can prepare the components (crostini, spiced walnuts, whipped ricotta, jam mixture, prosciutto roll-ups) up to a day in advance. Assemble the board just before serving.