Still finalizing your Easter menu? Or maybe, like me, you’re a guest and need to bring something. To that end, I’ve gathered some of my favorite ricotta recipes for right now.
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Butter boards had their 15 minutes. Now, meet the ricotta board—which, naturally, I vastly prefer. Channel your inner artist and make a masterpiece with whipped ricotta and the toppings you like. (I have some suggestions.) I love how creamy ricotta becomes in a food processor, making a luscious canvas for toasted pistachios, briny olives, tapenade, pesto, prosciutto or whatever strikes your fancy. Add little knives for spreading and bread or crackers to spread it on.
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