116 ounce containerricotta cheese(I use full fat because yolo!)
3heaping TablespoonsRomano or Parmesan cheese
Salt and pepper to taste
1 ½cupsFresh mozzarella balls
1cupSharp provolone cheese, cut into bite-size chunks
1 ½cupssoppressata,cut into bite-size chunks
1 8 ounce containercherry tomatoes
2 ½cupsolives, I used black and green
114 ounce canquartered artichoke hearts in brine
You favorite bottle vinaigrette dressing optional (I didn't use dressing)
4-5bunchesfresh rosemary sprigs(ours come 4 to a bunch)
1large bunchfresh basil
In a large bowl, whip together the ricotta, Romano cheese, salt and pepper until smooth and creamy. Place into small bowl and put the bowl into the middle of your platter.
In another large bowl, combine all antipasto ingredients except for the herbs in mix until well combined.
Working in small sections at a time, place some sprigs of fresh rosemary and alternating it with pretty basil leaves. Placing the herbs so that the pretty ends stick out a bit and the cut ends are on the plate. Then place some of the antipasto salad onto that section to hold the herbs in place.
Slowly make your way around until the platter is full and the herbs on the outside of the plate make it all the way around.
Carefully place smaller sprigs of the herbs around the whipped ricotta bowl.