Antipasto Plate

Ingredients

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

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...

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