Summer Brunch Board with Whipped Herbed Ricotta

Name: Summer Brunch Board with Whipped Herbed Ricotta
Prep time: 38 min
Cook time: 22 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 15 oz Whole-Milk Ricotta; 2 tbsp Extra-Virgin Olive Oil; 1 tsp Finely Grated Lemon Zest; 1 tbsp Fresh Lemon Juice; 2 tbsp Chopped Fresh Dill; 2 tbsp Thinly Sliced Fresh Chives; 2 tsp Honey; 1 tsp Kosher Salt; 1/2 tsp Freshly Ground Black Pepper; 8 Large Eggs; 4 Croissants; 2 tbsp Unsalted Butter; 3 Medium Heirloom Tomatoes Cut into Wedges; 4 Persian Cucumbers Thinly Sliced; 6 Small Radishes Thinly Sliced; 8 Mini Sweet Peppers Halved Lengthwise; 8 oz Fresh Strawberries Hulled and Halved; 6 oz Fresh Blueberries; 1/2 tsp Flaky Sea Salt

Summer brunch board with herbed ricotta, eggs, croissant toasts, vegetables, and berries

Jennifer Clark

Published: July 27, 2026

Categories: Vegetables, Vegetarian, Fruits, Breakfasts & Brunches

Tags: Vegetarian, Make-Ahead, Jammy Eggs, Brunch Board, Summer Brunch, Herbed Ricotta, Sharing Platter

Summer Brunch Board

An abundant brunch board with lemony whipped ricotta, jammy eggs, crisp croissant toasts, ripe tomatoes, cucumbers, berries, and crunchy vegetables.

Prep Time:38 minCook Time:22 minTotal Time:60 minServings:8Difficulty:Medium

This generous board turns a handful of simple brunch components into a centerpiece designed for passing, sharing, and lingering at the table. Creamy ricotta, warm croissant toasts, jammy eggs, and bright produce give every guest plenty of ways to build a satisfying bite.

The whipped ricotta is seasoned with lemon, dill, chives, and black pepper so it can tie together both the savory vegetables and the buttery toast. A small ribbon of honey softens its tang without making the board feel sweet.

Organization matters more than elaborate technique. Prepare the ricotta and vegetables ahead, chill the eggs after cooking, and toast the croissants shortly before serving so the final assembly stays relaxed.

Use the largest platter or board you have and leave a little space between juicy produce and the croissant toasts. The result feels abundant but remains practical to serve, with each ingredient easy to reach and replenish.

Nutrition (per serving)

Calories:462 kcal

Protein:18 g

Carbs:37 g

Fat:28 g

Directions

1

Heat the oven to 375°F. Line a large sheet pan with parchment paper and bring a medium saucepan of water to a steady boil.
2

Combine the ricotta, 1 tablespoon olive oil, lemon zest, lemon juice, dill, chives, honey, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a food processor. Blend for 1 to 2 minutes, scraping the bowl once, until airy and smooth. Spoon into a shallow serving bowl, cover, and chill.
3

Lower the eggs carefully into the boiling water and cook for 8 minutes. Transfer them immediately to a bowl of ice water for at least 5 minutes, then peel and halve lengthwise.
4

Slice each croissant horizontally, then cut each half into two pieces. Arrange the pieces cut side up on the prepared pan, brush with melted butter, and bake for 8 to 10 minutes until crisp at the edges and golden underneath.
5

Pat the tomato wedges, cucumber slices, radishes, and sweet peppers dry. Toss the tomatoes with the remaining 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper.
6

Set the bowl of whipped ricotta slightly off-center on a large board. Arrange the eggs, croissant toasts, tomatoes, cucumbers, radishes, peppers, strawberries, and blueberries in distinct clusters, keeping the toast away from the tomatoes.
7

Drizzle the ricotta lightly with olive oil from the tomato bowl, scatter the flaky sea salt over the eggs and tomatoes, and serve immediately with small knives or spoons for spreading.

Ingredients

Whole-Milk Ricotta:15 oz
Extra-Virgin Olive Oil:2 tbsp
Finely Grated Lemon Zest:1 tsp
Fresh Lemon Juice:1 tbsp
Chopped Fresh Dill:2 tbsp
Thinly Sliced Fresh Chives:2 tbsp
Honey:2 tsp
Kosher Salt:1 tsp
Freshly Ground Black Pepper:1/2 tsp
Large Eggs:8
Croissants:4
Unsalted Butter:2 tbsp
Medium Heirloom Tomatoes Cut into Wedges:3
Persian Cucumbers Thinly Sliced:4
Small Radishes Thinly Sliced:6
Mini Sweet Peppers Halved Lengthwise:8
Fresh Strawberries Hulled and Halved:8 oz
Fresh Blueberries:6 oz
Flaky Sea Salt:1/2 tsp

Tips & Notes

Whip the ricotta up to one day ahead and refrigerate it tightly covered; let it stand at room temperature for 15 minutes before serving.
Cook and peel the eggs up to one day ahead, but wait to halve them until assembly so the yolks stay moist.
Toast the croissants no more than two hours before serving and keep them uncovered at room temperature to preserve their crisp edges.