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Berries and Cream Charcuterie Board

by Staff
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PHOTO: ANDREW BUI; FOOD STYLING: TYNA HOANG

Nothing says summer like fresh berries, and we’ll take any excuse to eat them by the pint. Luckily, at Delish, anything can become a charcuterie board, including the iconic combination of berries and cream. This DIY spread is an ideal summer treat for feeding a few friends on a warm weekend afternoon or impressing a crowd during your next big gathering. The only thing better than fresh, sweet berries is piling them on angel food cake with sweet ricotta or whipped cream. 

The best part about this (other than being insanely easy and impressive) is that you can make it year-round and swap in your favorite seasonal fruit. Try pears and pomegranates in the fall, pineapple, mango, and apricot in the spring, or supremes of grapefruit and blood oranges in the winter. Add some texture with toasted nuts, coconut, or homemade granola. Don’t want to use angel food cake? Try pound cake, shortbread cookies, or even store-bought biscuit or croissant dough. Whole Wheat Carr’s Crackers are great too. 

Store any leftover whipped ricotta or whipped cream in an airtight container for up to 5 days.

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Yields:

8
– 10


servings

Prep Time:

0

hours

20

mins

Total Time:

0

hours

20

mins

Sweet Whipped Ricotta

8
oz.

whole-milk ricotta cheese

Assembly

1
c.

each strawberries, blueberries, cherries, blackberries, and raspberries 

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Sweet Whipped Ricotta

  1. In a food processor or blender, blend ricotta, honey, and salt on high speed until ricotta is fluffy and light, about 2 minutes. Transfer whipped ricotta to a small serving bowl.
  2. Make Ahead: Whipped ricotta can be made 5 days ahead. Transfer to an airtight container and chill.

Assembly

  1. Using a star-shaped cookie cutter, cut baked goods into star shapes, if desired.
  2. Rinse fruit and pat dry with paper towels. Arrange small bowls of ricotta and whipped cream on a platter alongside baked goods. Arrange fruit by color around bowls. Garnish with mint leaves.

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berries and cream charcuterie board

PHOTO: ANDREW BUI; FOOD STYLING: TYNA HOANG

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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