Name: Antipasti
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 400 gram piece baked ricotta cheese; 1/2 teaspoon smoked paprika; 1/4 teaspoon dried chilli flakes; 1/4 teaspoon dried oregano leaves; 250 gram cherry tomatoes; 1/2 cup (125ml) extra-virgin olive oil; 1 medium_piece (300g) eggplant, sliced thinly; 2 tablespoon small fresh basil leaves; 3 (500g) chorizo sausages, sliced thinly; 1/4 cup lightly packed fresh flat-leaf parsley leaves; 12 fresh asparagus spears, trimmed; 1/4 cup (20g) parmesan cheese flakes; 10 (150g) trimmed red radishes; 150 gram marinated seeded kalamata olives

Ingredients

400 gram piece baked ricotta cheese

1/2 teaspoon smoked paprika

1/4 teaspoon dried chilli flakes

1/4 teaspoon dried oregano leaves

250 gram cherry tomatoes

1/2 cup (125ml) extra-virgin olive oil

1 medium_piece (300g) eggplant, sliced thinly

2 tablespoon small fresh basil leaves

3 (500g) chorizo sausages, sliced thinly

1/4 cup lightly packed fresh flat-leaf parsley leaves

12 fresh asparagus spears, trimmed

1/4 cup (20g) parmesan cheese flakes

10 (150g) trimmed red radishes

150 gram marinated seeded kalamata olives

Method

1.Preheat oven to 180°C/160°C fan-forced.

2.Place ricotta on shallow oven tray; sprinkle with paprika, chilli and oregano. Place tomatoes on same tray. Drizzle ricotta and tomatoes with 2 tablespoons of the oil; roast about 10 minutes or until tomatoes begin to split.

3.Brush eggplant with 2 tablespoons of the oil; cook in grill pan (or pan-fry or barbecue) until browned both sides. Drizzle eggplant with 1 tablespoon of the oil; top with basil.

4.Cook chorizo in grill pan (or pan-fry or barbecue) until browned both sides; combine in small bowl with parsley.

5.Cook asparagus in large frying pan of simmering water until just tender; drain. Top asparagus with parmesan; drizzle with remaining oil.

6.Serve ricotta, tomatoes, eggplant, chorizo, asparagus, radishes and olives on large platter.

Asparagus could also be cooked in a grill pan (or pan-fried or barbecued) until just tender.
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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