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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Charcuterie Board   
    Categories: Cheese, Meats, Seafood, Nuts, Snacks   
         Yield: 8 servings   
       
   MMMMM----------------------WHIPPED RICOTTA---------------------------   
     1 1/2 c  (about 12 ounces) whole milk   
              - ricotta, drained if needed   
       3/4 ts Kosher salt   
              Extra-virgin olive oil or   
              - honey, and cracked black   
              - pepper, for garnish   
      
   MMMMM---------------------------BOARD--------------------------------   
         8 oz Spreadable pate   
     1 1/2 lb Assorted cured meats   
         4    (8 oz) pieces of soft & firm   
              - cheeses   
         8 oz Smoked whitefish; skinne,   
              - boned   
         2 bn Radishes; w/greens   
         8 oz Salted, roasted Marcona   
              - almonds   
         8 oz Dried Medjool dates   
        10 oz Block quince or guava paste,   
              - or fig jam   
         8 oz Mixed olives   
              Sliced bread; crackers &   
              - Dijon mustard; to serve   
       
     MAKE THE WHIPPED RICOTTA: In the bowl of a food   
     processor, combine ricotta and salt, and puree until   
     light and fluffy, scraping down the side of the bowl   
     every so often, about 2 minutes. Transfer to a serving   
     bowl, drizzle with olive oil or honey, and garnish with   
     cracked black pepper.   
        
     ASSEMBLE THE CHARCUTERIE BOARD: On a large cutting board   
     or serving platter, arrange the whipped ricotta and all   
     of the other ingredients. (Place olives in a bowl and   
     set an empty small bowl next to the olives for the   
     pits.) Set out small knives, forks and spoons for   
     slicing and serving. Serve with bread, crackers and   
     mustard.   
        
     By: Kay Chun   
        
     Yield: 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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