Golden Hour Grazing Board

Ingredients

Whipped ricotta with hot honey

• 12 oz whole milk ricotta cheese
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp lemon juice
• 1 tbsp extra virgin olive oil
• 2 tsp lemon zest
• 1 tsp fresh thyme
• 2 tbsp hot honey

Board components

• 8 oz burrata
• 6 oz (two 3 oz packs) thinly sliced prosciutto
• 6 fresh figs
• ¼ cup fig jam
• 3–4 stone fruit (peaches or plums)
• 4 oz honeycomb
• 4 oz Marcona almonds
• 6 oz Castelvetrano olives
• 1 local sourdough loaf
• 1 box crackers (Rustic Bakery sourdough flatbread)

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Method

1. Whip the ricotta, salt, pepper, lemon juice, olive oil, lemon zest and thyme together until light and fluffy. Transfer to a serving bowl.
2. Set the bowl of whipped ricotta on the board first, then build everything else around it.
3. Add the burrata, sliced stone fruit, honeycomb, Marcona almonds and Castelvetrano olives in loose clusters, filling the gaps as you go.
4. Drape the prosciutto loosely near the burrata, ruffled, not flat, so it has some height.
5. Tuck the fresh figs, halved and whole, into the gaps, and set the fig jam alongside in a small bowl.
6. Slice the sourdough and tuck it in around the edges, along with the crackers. Drizzle the ricotta with hot honey right before serving.