Summer Antipasto Board with Truffle Ricotta and Prosciutto Roll-Ups

Welcome to the ultimate summer entertaining platter! This antipasto board is loaded with Italian favorites: creamy truffle whipped ricotta, savory prosciutto-wrapped mozzarella, spicy walnuts and sweet fig jam. It’s a choose-your-own-adventure of flavors that everyone will love.

With homemade crostini, fresh tomatoes, cucumber and a selection of cured meats and cheeses, this board is as beautiful as it is delicious. Perfect for warm-weather gatherings, it invites guests to build their ideal bite from a stunning array of textures and tastes.

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Ingredients

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit Persian 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

5 teaspoon Truffle OilView ingredient guideLike ingredientDislike ingredient

3 unit Fig JamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

6 ounce Antipasto Gran BerettaView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

6 ounce Grand Cru CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom 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. 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.
2. While the crostini toast, 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 pan from heat and let cool.
3. 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.
4. In a second small bowl, combine 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 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 make this antipasto board ahead of time?

Yes! You can toast the crostini, make the spiced walnuts and prepare the whipped ricotta and fig jam up to a day in advance. Assemble the board just before serving for the best presentation.

What can I substitute for Grand Cru cheese?

Grand Cru is a creamy, nutty cheese similar to Gruyère. You can substitute with Gruyère, Comté or even a sharp white cheddar.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator. Crostini can be kept at room temperature. Enjoy within 2 days.