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Antipasto Platter

Party.Freak's picture
For three-cheese dip
  Creamy blue cheese 4 Ounce, crumbled (125 Gram)
  Ricotta cheese 4 Ounce, drained (125 Gram)
  Provolone cheese 4 Ounce, grated (125 Gram)
  Sour cream 1 Tablespoon
  Snipped fresh chives 3 Tablespoon
  Lemon juice 1 Tablespoon
  Crushed black peppercorns 1 Teaspoon
For vegetable and herb crisps
  Zucchini 3 , cut into thin strips
  Eggplant 1 Large, thinly sliced
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Basil leaves 20
  Sage leaves 20
  Parsley sprigs 20 Small
For crunchy prosciutto
  Prosciutto slice 12
  Balsamic wine vinegar/Red wine vinegar 2 Tablespoon
  Garlic 2 Clove (10 gm), crushed

1. To make dip, place blue cheese, ricotta cheese, provolone cheese and sour cream in a bowl and mix well to combine. Stir in chives, lemon juice and black pepper. Cover and chill until required.
2. To make crisps, place zucchini and eggplant in a colander, sprinkle with salt and set aside to stand for 20 minutes. Rinse vegetables under cold running water and pat dry with absorbent kitchen paper. Heat oil in a large saucepan until a cube of bread dropped in browns in 50 seconds. Cook vegetables and herbs in batches for 2-3 minutes or until crisp. Remove, using a slotted spoon, and drain on absorbent kitchen paper.
3. Cut prosciutto slices in half, lengthwise. Place vinegar and garlic in a small bowl and whisk to combine. Brush prosciutto with vinegar mixture and cook under a preheated medium grill for 1-2 minutes each side or until crisp. Serve warm or cold, on a platter with dip and crisps.

Recipe Summary

Difficulty Level: 
Preparation Time: 
35 Minutes
Cook Time: 
20 Minutes
Ready In: 
55 Minutes

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