Antipasto Recipe – Eats Now

Name: Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE CHILI AND HERB RICOTTA; 3 cups ricotta cheese; 1 tbsp olive oil; 1 tsp cracked black pepper; 1/2 tsp red pepper flakes; 2 tbsp finely chopped fresh oregano; None None FOR THE BEET DIP; 2 cans (15 oz each) sliced beets, drained; 1 clove garlic, peeled; 1/4 cup sour cream; 1 tbsp lemon juice; None None FOR THE ANTIPASTO; 1 lb asparagus, trimmed; 12 oz marinated mushrooms; 1 None baguette (10 oz), thinly sliced; 10 None fresh figs; 3 oz goat cheese, crumbled; 10 slices prosciutto; 8 oz marinated green olives

Servings: persons

None None FOR THE CHILI AND HERB RICOTTA
3 cups ricotta cheese
1 tbsp olive oil
1 tsp cracked black pepper
1/2 tsp red pepper flakes
2 tbsp finely chopped fresh oregano
None None FOR THE BEET DIP
2 cans (15 oz each) sliced beets, drained
1 clove garlic, peeled
1/4 cup sour cream
1 tbsp lemon juice
None None FOR THE ANTIPASTO
1 lb asparagus, trimmed
12 oz marinated mushrooms
1 None baguette (10 oz), thinly sliced
10 None fresh figs
3 oz goat cheese, crumbled
10 slices prosciutto
8 oz marinated green olives

1
For the chili and herb baked ricotta, preheat the oven to 425u00b0F. Place the cheese in a baking dish. Drizzle with oil and sprinkle with pepper and half the red pepper flakes. Bake, uncovered, for about 15 mins or until warmed through. Sprinkle with oregano and the remaining red pepper flakes. Place the cheese under a preheated broiler until lightly browned.
2
For the beet dip, blend or process the ingredients until the mixture forms a smooth puree.
3
Cook the asparagus, mushrooms and bread on a heated oiled grill pan until the asparagus is tender and the bread is browned on both sides.
4
Cut the figs, from the top, into quarters, being careful not to cut all the way through. Open them slightly. Fill the figs with goat cheese and wrap one slice of prosciutto around each fig, securing with a toothpick if necessary. Arrange on a platter with baked ricotta, beet dip, grilled asparagus, grilled mushrooms and olives. Serve with grilled bread.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: None None FOR THE CHILI AND HERB RICOTTA, 3 cups ricotta cheese, 1 tbsp olive oil, 1 tsp cracked black pepper, and more.

Yes, Antipasto falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Antipasto

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