Antipasto Plate Recipe

Name: Antipasto Plate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dip:; 2 tablespoons golden raisins; 2 tablespoons balsamic vinegar; 3 tablespoons part-skim ricotta cheese; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh basil; 2 tablespoons 1/3-less-fat cream cheese; 3/4 teaspoon honey; 1/8 teaspoon salt; 1 (5 1/2-ounce) bottle roasted red peppers, rinsed and drained; Spread:; 4 plum tomatoes, quartered and seeded; 2 garlic cloves; 1 medium eggplant (about 1 pound), cubed; 1/2 medium onion, peeled and cut into 4 wedges; 1 teaspoon olive oil; 1/8 teaspoon salt; 2 tablespoons chopped fresh basil; 2 tablespoons balsamic vinegar; 1/4 teaspoon anchovy paste; Remaining ingredients:; 16 water crackers; 2 ounces very thin slices prosciutto

Servings: persons

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

1
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.
2
Preheat oven to 450u00b0.
3
To prepare spread, combine tomatoes, garlic, eggplant, and onion on a foil-lined jelly-roll pan; toss gently to combine. Drizzle with oil; sprinkle with 1/8 teaspoon salt. Toss to coat. Arrange vegetables in a single layer on pan. Bake at 450u00b0 for 20 minutes or until vegetables are lightly blistered and eggplant is tender, stirring after 10 minutes. Cool slightly. Place vegetable mixture, 2 tablespoons basil, 2 tablespoons vinegar, and anchovy paste in a food processor; pulse until combined. Serve dip and spread with crackers and prosciutto slices.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: Dip:, 2 tablespoons golden raisins, 2 tablespoons balsamic vinegar, 3 tablespoons part-skim ricotta cheese, and more.

Yes, Antipasto Plate 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.

That's it — enjoy your meal!

Antipasto Plate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions