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Perfect Italian Charcuterie Board Recipe with Whipped Ricotta and Fig Jam for Easy Entertaining

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A simple yet indulgent Italian charcuterie board featuring whipped ricotta, fig jam, savory cured meats, cheeses, and crunchy bread, perfect for effortless entertaining and crowd-pleasing gatherings.

Ingredients

Scale
  • 1 cup whole milk ricotta
  • 2 tablespoons heavy cream
  • Pinch of salt
  • ½ cup fig jam
  • 4 oz thinly sliced prosciutto
  • 4 oz soppressata or spicy salami
  • 4 oz coppa or similar cured meat
  • 4 oz aged Manchego or Parmigiano-Reggiano, cut into chunks
  • 1 cup marinated olives (mixed varieties like Castelvetrano and Kalamata)
  • 1 small bunch of seedless grapes
  • 1 baguette, sliced and toasted
  • 1 cup toasted almonds or walnuts (optional)
  • Fresh rosemary or thyme sprigs for garnish
  • Drizzle of good-quality extra virgin olive oil

Instructions

  1. In a mixing bowl, combine 1 cup whole milk ricotta with 2 tablespoons heavy cream and a pinch of salt. Using an electric mixer on medium speed, whip until the ricotta becomes light and fluffy, about 3–4 minutes, holding soft peaks. If ricotta is too dry, add a splash more cream; if too wet, drain in a fine sieve for 15 minutes before whipping.
  2. Slice the baguette into ½-inch thick rounds. Toast in a 375°F (190°C) oven for 8–10 minutes until golden and crisp but not burnt. Let cool completely.
  3. On a serving board, arrange the prosciutto, soppressata, and coppa by folding slices into loose ribbons or curls to add height and texture.
  4. Add chunks of Manchego or Parmigiano-Reggiano near the meats. Spoon whipped ricotta into a small bowl or spread dollops directly on the board. Add marinated olives and seedless grapes in clusters to fill empty spaces. Scatter toasted nuts if using.
  5. Spoon fig jam into a ramekin or small bowl and position near the ricotta. Garnish the board with fresh rosemary or thyme sprigs and drizzle olive oil lightly over the toasted bread slices if desired.
  6. Double-check for balance of salty, sweet, creamy, and crunchy elements. Serve immediately or cover loosely with plastic wrap and refrigerate for up to 2 hours before serving.

Notes

Let ricotta sit at room temperature for 15 minutes before whipping for best texture. Use a serrated knife to slice baguette without squashing. Keep wet ingredients like jam and olives in separate bowls to avoid sogginess. Prepare whipped ricotta and slice bread ahead to save time; toast bread fresh before serving. For gluten-free, substitute baguette with gluten-free crackers or bread. For dairy-free, use whipped cashew cream instead of ricotta.

Nutrition

Keywords: Italian charcuterie board, whipped ricotta, fig jam, easy entertaining, appetizer, charcuterie platter, prosciutto, soppressata, coppa, Manchego, Parmigiano-Reggiano

Find it online: https://piperplate.com/perfect-italian-charcuterie-board-recipe-with-whipped-ricotta-and-fig-jam-for-easy-entertaining/