Butter boards had their 15 minutes. Now, meet the ricotta board—which, naturally, I vastly prefer. Channel your inner artist and make a masterpiece with whipped ricotta and the toppings you like. (I have some suggestions.) I love how creamy ricotta becomes in a food processor, making a luscious canvas for toasted pistachios, briny olives, tapenade, pesto, prosciutto or whatever strikes your fancy. Add little knives for spreading and bread or crackers to spread it on.

So shareable. Perfect for Valentine’s Day or when dinner guests are hanging out in your kitchen.

I learned about the ricotta board from Linda Carucci, an Oakland cooking teacher and friend. She learned about it from Elizabeth Minchilli, an American food writer in Italy with a large social media following. Linda puts anchovies, soppressata, capers, sun-dried tomatoes and celery leaves on hers. Elizabeth’s board is similar, but with no sun-dried tomatoes or meat. She doesn’t even whip the ricotta but I think that’s worth doing.

I have borrowed ideas from both of these experts and added some of my own.

Whipped Ricotta Board

Choose a top-quality whole-milk ricotta from cow’s or sheep’s milk. I used Bellwether Farms but also really like the hand-dipped Calabro that Whole Foods sometimes has. Other topping suggestions: chili oil, toasted slivered almonds, pesto, chopped giardiniera, edible flowers, micro greens, shaved radishes or (in summer) halved cherry tomatoes.

• 12 ounces cow’s or sheep’s milk ricotta

• 1 small clove garlic, sliced

• 2 teaspoons extra virgin olive oil, plus more for drizzling

• Black and green olives, pitted and halved

• Prosciutto, thinly sliced and torn into small pieces

• Chopped toasted pistachios

• Italian parsley leaves or celery leaves

• Green onions, thinly sliced

• Freshly grated lemon zest

• Coarse sea salt and coarsely cracked black pepper

• Crackers, sliced baguette, crostini and/or breadsticks

Put the ricotta, garlic and olive oil in a food processor and pulse until smooth. Spread on your board with a spatula or table knife, making little crevices where olive oil can pool.

Scatter the olives, prosciutto, pistachios, parsley and green onions on top. With a Microplane, grate lemon zest lightly over all, then sprinkle with salt and pepper to taste. Dribble extra virgin olive oil here and there so it puddles in places. Surround with crackers or bread and serve immediately.

Serves 4

Tickets on Sale for California Artisan Cheese Festival

If you’re a cheese lover in Northern California, you won’t want to miss the California Artisan Cheese Festival on Sunday, March 26, at the Sonoma County Fairgrounds. The festival is a lively walk-around tasting featuring West Coast cheese producers, wine and craft beer. Sunday’s activities are preceded by two days of seminars and farm tours for an additional ticket price. Take a look at the full schedule. Unfortunately, I have to miss the festival myself due to some long-planned travel but you shouldn’t!