Antipasto Plate

A creamy red bell pepper dip and sweet-savory caponata spread are paired with thinly sliced prosciutto from the deli and purchased crackers for an easy antipasto plate. Add fresh fruit and use an assortment of crackers, if you prefer. Both the dip and the spread can be made and refrigerated up to a day in advance; serve them chilled or at room temperature.

Yield: 4 servings (serving size: 3 tablespoons dip, 3 tablespoons spread, 4 crackers, and 1/2 ounce prosciutto)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 30%
  • Fat: 7.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 10.2g
  • Carbohydrate: 33.1g
  • Fiber: 1.4g
  • Cholesterol: 22mg
  • Iron: 1.8mg
  • Sodium: 687mg
  • Calcium: 72mg

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

Preparation

  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 450°.
  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 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.
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