1 (5 1/2-ounce) bottle roasted red peppers, rinsed and drained
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
16 water crackers
2 ounces very thin slices prosciutto
How to Make It
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 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 450° 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.