Summer Medley Grazing Board

How to make Summer Medley Grazing Board

Prep Time: 15 minutes        |        Cook Time: 10 minutes        |        Serves: 6

Ingredients

• 340g Billie’s Bakehouse French stick
• ¼ cup The Olive Tree extra virgin olive oil
• 500g Emporium Selection ricotta
• 110g Emporium Selection goat’s cheese
• 1 tbsp Bramwells honey
• Stonemill cracked black pepper
• 2 tbsp chopped parsley
• 2 tbsp chopped chives
• 100g Berg Deli sliced prosciutto
• 200g The Fishmonger smoked salmon slices
• 250g punnet strawberries
• 2 plums, sliced
• 1 mango, sliced
• 100g white grapes
• ½ cup Forresters roasted and salted pistachios
• Rosemary, for garnish

Method

1. Preheat the oven to 180°C. Line a tray with baking paper. Cut breadstick into 2cm thick slices and lay on the prepared tray. Brush with olive oil, season with salt and pepper and bake for 10-12 minutes until golden and crispy.
2. Combine ricotta and goat’s cheese in a blender or food processor. Add honey, pepper and blend until very smooth. Stir through herbs and place in a serving bowl.
3. To build your platter, place the herbed, whipped ricotta on a board. Place the crispy breadsticks next to it, then add prosciutto, smoked salmon slices, fruit and rosemary sprigs.
4.  Allow each guest to build their own.