Summer Fruit Butter Board with Honeyed Ricotta, Citrus Zest and Toasted Nuts

How to Make Summer Fruit Butter Board with Honeyed Ricotta, Citrus Zest and Toasted Nuts

1. 1

   Step 1: Prepare butter base

   Let the unsalted butter sit at room temperature until very soft but not melted, about 15–20 minutes. Spread the softened butter in an even layer on a serving board or large platter, leaving little pockets and ridges for texture; finish with a light sprinkle of flaky sea salt to deepen the flavor.

   For this step

   • 1 cupUnsalted butter, softened
   • 1/2 tspFlaky sea salt
   
2. 2

   Step 2: Make honeyed ricotta with citrus

   In a bowl, whisk together the ricotta, honey and the citrus zest until smooth and slightly glossy; taste and add a touch more honey if you prefer it sweeter. Reserve a drizzle of honey for the finish and keep the honeyed ricotta at room temperature for easier spooning.

   For this step

   • 1 cupWhole-milk ricotta
   • 3 tbspHoney
   • 1 tbspCitrus zest (zest of 1 lemon + 1 orange)
   
3. 3

   Step 3: Prep the fruit

   Wash and thoroughly dry all fruit. Hull and quarter strawberries, slice peaches or nectarines into thin wedges, halve cherries and leave small berries whole so everything is bite-sized and easy to grab.

   For this step

   • 4 cupsMixed summer fruit (strawberries, peaches/nectarines, cherries, berries)
   
4. 4

   Step 4: Toast the nuts

   Heat a small dry skillet over medium heat and toast the mixed nuts, stirring frequently, until fragrant and lightly golden, about 3–5 minutes. Transfer to a plate to cool, then roughly chop any larger pieces so they’re easy to scatter over the board.

   For this step

   • 1/2 cupToasted mixed nuts (slivered almonds + chopped pistachios)
   
5. 5

   Step 5: Assemble the board

   Spoon or pipe the honeyed ricotta in one or more dollops over the butter, then arrange the prepared fruit in clusters radiating out from the ricotta pockets. Scatter the toasted nuts and fresh mint leaves across the board, drizzle the reserved honey over the fruit and ricotta, and finish with an extra pinch of flaky sea salt and a little more citrus zest for brightness.

   For this step

   • 1/3 cupFresh mint leaves
   
6. 6

   Step 6: Serve and store

   Place sliced baguette or crackers alongside the board and serve immediately so guests can spread and pile as they like. Leftovers can be refrigerated (cover the board tightly) for up to 24 hours; bring to room temperature before serving again for best texture.

   For this step

   • 1 small baguetteSmall baguette (sliced) or crackers
   

1. Let the unsalted butter sit at room temperature until very soft but not melted, about 15–20 minutes. Spread the softened butter in an even layer on a serving board or large platter, leaving little pockets and ridges for texture; finish with a light sprinkle of flaky sea salt to deepen the flavor.
2. In a bowl, whisk together the ricotta, honey and the citrus zest until smooth and slightly glossy; taste and add a touch more honey if you prefer it sweeter. Reserve a drizzle of honey for the finish and keep the honeyed ricotta at room temperature for easier spooning.
3. Wash and thoroughly dry all fruit. Hull and quarter strawberries, slice peaches or nectarines into thin wedges, halve cherries and leave small berries whole so everything is bite-sized and easy to grab.
4. Heat a small dry skillet over medium heat and toast the mixed nuts, stirring frequently, until fragrant and lightly golden, about 3–5 minutes. Transfer to a plate to cool, then roughly chop any larger pieces so they’re easy to scatter over the board.
5. Spoon or pipe the honeyed ricotta in one or more dollops over the butter, then arrange the prepared fruit in clusters radiating out from the ricotta pockets. Scatter the toasted nuts and fresh mint leaves across the board, drizzle the reserved honey over the fruit and ricotta, and finish with an extra pinch of flaky sea salt and a little more citrus zest for brightness.
6. Place sliced baguette or crackers alongside the board and serve immediately so guests can spread and pile as they like. Leftovers can be refrigerated (cover the board tightly) for up to 24 hours; bring to room temperature before serving again for best texture.