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Antipasto platter
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Prep Time: 190 minutes
Cook Time: 60 minutes
Total Time: 250 minutes
Make a delicious vegetarian antipasto platter featuring baked ricotta in vine leaf.
Ingredients:
3red capsicums, quartered, seeded
3zucchini, trimmed, thinly sliced lengthways
36.40 gm extra virgin olive oil
Thyme sprigs
200g mixed marinated olives
240g ricotta
100g feta, crumbled
2green onions, thinly sliced
20.00 ml finely choppeddill
1garlicclove, crushed
40.00 ml toastedpine nuts
1egg, lightly whisked
1vine leaf
1long baguette, thinly sliced diagonally
18.20 gm extra virgin olive oil
Instructions:
1. Preheat the grill on high heat. Grill the capsicums with skin-side up for 8-10 minutes until charred and blistered. Remove from the grill and place them in a bowl. Cover with a plate or foil and let them sit for 10 minutes to make peeling the skin easier. Peel the capsicums and cut the flesh into thick slices.
Preheat a blazing hot char-grill. Grill zucchini, turning occasionally, until slightly charred, about 2-3 minutes. Transfer to a bowl, toss with capsicums, oil, and thyme. Chill in the fridge for 2 hours to enhance flavors. Serve at room temperature.
- Preheat oven to 180°C.
- Mix ricotta, feta, green onions, dill, garlic, pine nuts, egg, and lemon rind in a bowl.
- Season with salt and pepper.
- Brush a 1 1/2-cup (375ml) ramekin with olive oil and line with vine leaf.
- Spoon in the ricotta mixture.
- Bake for 45 minutes until golden and cooked through.
- Let it cool for 30 minutes.
- Arrange baguette slices on oven trays, drizzle with oil, and bake until crispy, about 2-3 minutes.
Gently flip the ricotta onto a platter, then beautifully lay out the chargrilled vegetables alongside the ricotta and olives.