Name: Antipasto
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: Chilli and herb ricotta; 750 gram fresh ricotta cheese; 1 tablespoon olive oil; 1 teaspoon cracked black pepper; 1/2 teaspoon dried chilli flakes; 2 tablespoon finely chopped fresh oregano; Beetroot dip; 825 gram can beetroot slices, drained; 1 clove garlic; 1/4 cup (60g) sour cream; 1 tablespoon lemon juice; 500 gram asparagus, trimmed; 350 gram marinated mushrooms; 1 long french bread stick (300g), sliced thinly; 10 fresh figs (600g); 75 gram goat cheese, crumbled; 10 slice prosciutto (150g); 250 gram marinated green olives

Antipasto

Antipasto literally translates to "before the meal" and is the catchall name for pre-dinner nibbles, usually including cured meats, and all sorts of delicious morsels. This one fits the bill, nicely.

Ingredients

Chilli and herb ricotta

750 gram fresh ricotta cheese

1 tablespoon olive oil

1 teaspoon cracked black pepper

1/2 teaspoon dried chilli flakes

2 tablespoon finely chopped fresh oregano

Beetroot dip

825 gram can beetroot slices, drained

1 clove garlic

1/4 cup (60g) sour cream

1 tablespoon lemon juice

500 gram asparagus, trimmed

350 gram marinated mushrooms

1 long french bread stick (300g), sliced thinly

10 fresh figs (600g)

75 gram goat cheese, crumbled

10 slice prosciutto (150g)

250 gram marinated green olives

Method

1.Make chilli and herb baked ricotta. Preheat oven to 220°C (200°C fan-forced). Place cheese on baking-paper-lined oven tray. Drizzle with oil; sprinkle with pepper and half the chilli. Bake, uncovered, about 15 minutes or until warmed through. Sprinkle with oregano and remaining chilli. Place cheese under preheated grill until browned lightly.

2.Make beetroot dip. Blend or process ingredients until mixture forms a smooth purée.

3.Cook asparagus, mushrooms and bread on heated oiled grill plate (or grill or barbecue) until asparagus is tender and bread is browned both sides.

4.Cut figs, from the top, into quarters, being careful not to cut all the way through; open slightly. Fill figs with cheese; wrap one slice prosciutto around each fig, securing with toothpick if necessary. Arrange on platter with baked ricotta, beetroot dip, grilled asparagus, grilled mushrooms and olives. Serve with grilled bread.

Marinated mushrooms and olives are readily available from the deli section of supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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