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Prosciutto di San Daniele Board with Whipped Ricotta

Create an effortlessly unique and elegant appetizer with this Prosciutto di San Daniele Board with Whipped Ricotta. Creamy whipped ricotta serves as the perfect base for savory prosciutto, crunchy taralli, sweet dried figs, and rich dark chocolate. Garnished with pistachios, olives, and fresh herbs, this board is a beautiful balance of flavors and textures. Perfect for intimate gatherings or romantic evenings, pair it with a crisp Pinot Grigio or sparkling Prosecco for a sophisticated touch that’s ready in just minutes.

Prep Time

10 min

Cook Time

N/A

Serves

4

Ingredients

  • 4 ounces sliced Principe Prosciutto di San Daniele
  • 4 cups whole milk ricotta 
  • 1 tablespoon extra-virgin olive oil 
  • 2 teaspoons kosher salt
  • 2 cups taralli
  • 1 cup dried figs
  • 1/2 cup whole shelled pistachios
  • 1 cup pitted Castelvetrano olives 
  • 2 (3.5-ounce) bars dark chocolate, broken into squares 
  • Fresh herb sprigs, such as thyme and/or rosemary

Made With

Prosciutto di San Daniele

Principe Prosciutto di San Daniele

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Learn More

Prosciutto di San Daniele Board with Whipped Ricotta

Create an effortlessly unique and elegant appetizer with this Prosciutto di San Daniele Board with Whipped Ricotta. Creamy whipped ricotta serves as the perfect base for savory prosciutto, crunchy taralli, sweet dried figs, and rich dark chocolate. Garnished with pistachios, olives, and fresh herbs, this board is a beautiful balance of flavors and textures. Perfect for intimate gatherings or romantic evenings, pair it with a crisp Pinot Grigio or sparkling Prosecco for a sophisticated touch that’s ready in just minutes.

Prep Time

10 min

Cook Time

N/A

Serves

4

Made With

Prosciutto di San Daniele

Principe Prosciutto di San Daniele

Button

Learn More

Ingredients

  • 4 ounces sliced Principe Prosciutto di San Daniele
  • 4 cups whole milk ricotta 
  • 1 tablespoon extra-virgin olive oil 
  • 2 teaspoons kosher salt
  • 2 cups taralli
  • 1 cup dried figs
  • 1/2 cup whole shelled pistachios
  • 1 cup pitted Castelvetrano olives 
  • 2 (3.5-ounce) bars dark chocolate, broken into squares 
  • Fresh herb sprigs, such as thyme and/or rosemary

How To Make

  1. Combine ricotta, oil and salt in food processor and blend until smooth, about 30 seconds. 
  2. Dollop ricotta on a round cheese board. Spread ricotta decoratively on board, or using the back of a spoon, press down in the center of ricotta dollops to create small swoops. 
  3. Top ricotta with Prosciutto, taralli, figs, pistachios, olives and chocolate. Garnish with herb sprigs. Top board with glass dome and serve.

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