Antipasto Boat with Ricotta

This can be served for special gatherings to add a festive touch by garnishing with seasonal ingredients for any celebration. It can be used to serve guests with a flavorful and visually appealing starter. Pair it with a crisp white wine like Pinot Grigio to complement the ricotta’s creaminess. Serve it with crusty bread or artisanal crackers for guests to enjoy. These Antipasto endive boats are versatile and can be adjusted to your personal preferences.

Prep Time

20 min

Cook Time

0 min

Serves

12 Ingredients

6 slices each of Soppressata, Prosciutto Italiano, Peperoncino

12 Endive leaves (1-2 endives)

1 cup Chickpeas (garbanzo beans)

½ lemon zest

¼ cup lemon juice

¼ cup olive oil

¼ tsp dried oregano

1 tbsp chopped parsley

½ cup Ricotta Salata, coarsely grated

Salt and pepper to taste

Made With

Prosciutto Italiano

Learn More

Antipasto Boat with Ricotta

Prep Time

20 min

Cook Time

0 min

Serves

12 Made With

Prosciutto Italiano

Learn More

Ingredients

6 slices each of Soppressata, Prosciutto Italiano, Peperoncino

12 Endive leaves (1-2 endives)

1 cup Chickpeas (garbanzo beans)

½ lemon zest

¼ cup lemon juice

¼ cup olive oil

¼ tsp dried oregano

1 tbsp chopped parsley

½ cup Ricotta Salata, coarsely grated

Salt and pepper to taste

How To Make

Dice the Soppressata and Peperoncino, small pieces.

Drain and rinse chickpeas, removing any skins. Coarsely chop the chickpeas.

Place chickpeas into a bowl with the zest and juice of ½ lemon, olive oil, oregano, parsley, grated ricotta, chopped salame, and Soppressata, salt, and pepper. Mix thoroughly.

Cut each piece of prosciutto into halves and line each endive leaf with a piece of prosciutto.

Divide the salame and chickpea mixture evenly among the endive leaves.

Related Recipes

Collections Recipe

Antipasto Skewers

These skewers are perfect for outdoor gatherings and barbecues…

Salame Recipe

Salame and Cheese Puff Pastry

Elevate your gathering with this gorgeous salame and cheese puff pastry…