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Antipasto platter
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Vibrant antipasto platter featuring baked ricotta, cold cuts, and chargrilled vegetables.
Ingredients:
  • 1 (about 500g) eggplant, halved lengthways, cut into 1cm-thick slices
  • 4 zucchini, ends trimmed, thickly sliced lengthways
  • 18.20 gm olive oil
  • 200g mixed olives
  • 200g semi-dried tomatoes
  • 50g drained baby bocconcini
  • 10 slices prosciutto
  • 10 slices mild salami
  • 5 marinated artichokes, quartered
  • Mini grissini sticks, to serve
  • Olive oil, to grease
  • 500g fresh ricotta
  • 1 egg, lightly whisked
  • 1 garlic clove, crushed
Instructions:
  • - Preheat your oven to 180°C. - Grease two 250ml (1-cup) ramekins with oil. - Mix ricotta, egg, and garlic in a bowl. Season with salt and pepper. - Spoon the mixture into the ramekins and smooth the top. - Bake for 30 minutes until set. - Allow it to cool for 30 minutes before serving.
  • Preheat a chargrill pan on high heat. Brush eggplant and zucchini with oil, then season with salt and pepper. Grill one-quarter of the vegetables for 2-3 minutes on each side until tender. Transfer to a heatproof bowl. Repeat with the rest of the vegetables. Let cool for 30 minutes before serving.
  • Transfer the ricotta onto a beautiful serving platter and artfully arrange the eggplant, zucchini, olives, semi-dried tomatoes, bocconcini, prosciutto, salami, and artichokes on top. Serve with crispy grissini sticks on the side.

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