Garden Harvest Board with Herb-Infused Ricotta Dip
Assemble an attractive grazing board featuring seasonal garden vegetables paired with a simple, fresh herb-infused ricotta dip.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 20 min
- Yield: 6 servings
- Category: Appetizer
- Method: Assembly
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 15 oz whole milk ricotta cheese
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 clove garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Assortment of fresh garden vegetables (e.g., carrots, radishes, snap peas, cherry tomatoes, bell pepper strips)
- Assortment of cheeses (e.g., cheddar cubes, soft goat cheese)
- Artisan crackers or toasted baguette slices
- Optional additions: olives, nuts, small pickles
Instructions
- Prepare the Herb-Infused Ricotta Dip: In a medium bowl, combine the ricotta cheese, chopped chives, parsley, thyme, minced garlic, olive oil, salt, and pepper.
- Mix the ingredients gently until just combined. Do not overmix. Taste and adjust seasoning if needed.
- Cover the dip and refrigerate for at least 30 minutes to allow the flavors to meld.
- Prepare the Vegetables: Wash and chop all fresh garden vegetables into bite-sized, dippable pieces.
- Select a large wooden board or platter for assembly.
- Spoon the chilled ricotta dip into a small bowl and place it centrally on the board.
- Arrange the cheeses, crackers, and optional additions around the dip bowl.
- Artfully arrange the prepared fresh vegetables across the remaining open spaces on the board, aiming for color contrast and texture variation.
- Serve the Garden Harvest Board immediately or keep chilled until ready to serve.
Notes
- For a smoother dip, you can briefly pulse the ricotta mixture in a food processor.
- Use vegetables that are in season for the best flavor and appearance.
- Place firmer items like crackers near the edges for easy access.
- If you are making the board ahead of time, keep the vegetables separate and arrange them just before serving to maintain crispness.
Nutrition
- Serving Size: 1/6 of board components
- Calories: 250
- Sugar: 4
- Sodium: 350
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 10
- Cholesterol: 45
