Perfect for spring entertaining, this fresh and easy appetizer board is great to enjoy with cocktails or on it’s own as a light lunch. You can prepare the ricotta, purée and eggs three days in advance as well as the vegetables. When you’re ready to serve, slice the baguette and arrange everything on a large wooden cutting board or other platter.
8 ounces sugar snap peas, trimmed
8 ounces asparagus, woody ends trimmed and cut into 2-inch pieces
4 large eggs
1 small bunch radishes, trimmed and cut in half
1 baguette, about 10 ounces
1 batch Salted Ricotta
1 batch Pea Purée
Extra virgin olive oil, for drizzling
8 ounces prosciutto
Heat a large pot of heavily salted water (it should taste like the ocean) over high heat until boiling. Drop in the peas and asparagus and blanch for 1 to 2 minutes, or until crisp tender. Using a slotted spoon or spider remove peas and asparagus and place in an ice bath. Once vegetables are cold, drain well. Pat dry with paper towels.
Bring the water back to a boil. Once boiling, carefully lower the eggs into the water. Cook for six minutes. Remove the eggs and run them under cold water until they are cool enough to touch. Peel the eggs (they will be softer than a hard-cooked egg, but not runny on the inside) and slice in half.
Using a serrated knife, cut baguette into slices on the bias. Place Salted Ricotta and Pea Puree into separate bowls. Drizzle each with olive oil.
On a large board or platter arrange the blanched peas and asparagus, soft-boiled eggs, trimmed radishes, baguette slices, prosciutto and dips. Just add some glasses of bubbly for a simple spring occasion!
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