Antipasto Plate

Antipasto Plate
Photo by www.myrecipes.com

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 (5 1/2-ounce) bottle roasted red peppers, rinsed and drained
  • 1/8 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons 1/3-less-fat cream cheese
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon salt
  • + 16 more ingredients
    • 16 water crackers
    • 2 tablespoons golden raisins
    • 1 teaspoon olive oil
    • 2 garlic cloves
    • 3 tablespoons part-skim ricotta cheese
    • 2 ounces very thin slices prosciutto
    • 1 medium eggplant (about 1 pound), cubed
    • Dip:
    • Spread:
    • Remaining ingredients:
    • ½ medium onion, peeled and cut into 4 wedges
    • 2 tablespoons chopped fresh basil
    • ¾ teaspoon honey
    • 2 tablespoons chopped fresh basil
    • 4 plum tomatoes, quartered and seeded
    • ¼ teaspoon anchovy paste

To prepare dip, combine raisins and 2 tablespoons vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Let stand 10 minutes; drain. Place raisins, ricotta, and next 6 ingredients (through bell peppers) in a food processor; pulse until well combined. Preheat oven to 450°. To prepare spr...

View full recipe at My Recipes

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