Antipasti

Name: Antipasti
Ingredients: 14 oz piece baked ricotta cheese; 1/2 tsp smoked paprika; 1/4 tsp red pepper flakes; 1/4 tsp dried oregano leaves; 8 oz cherry tomatoes; 1/2 cup extra-virgin olive oil; 1 medium eggplant, thinly sliced; 2 tbsp small fresh basil leaves; 1 lb cured chorizo sausages, thinly sliced; 1/4 cup loosely packed fresh flat-leaf parsley leaves; 12 None fresh asparagus spears, trimmed; 1/4 cup flaked Parmesan cheese; 10 None red radishes, trimmed; 5 oz marinated pitted kalamata olives

14 ingredients

6 steps

Ingredients

14 oz piece baked ricotta cheese
1/2 tsp smoked paprika
1/4 tsp red pepper flakes
1/4 tsp dried oregano leaves
8 oz cherry tomatoes
1/2 cup extra-virgin olive oil
1 medium eggplant, thinly sliced
2 tbsp small fresh basil leaves
1 lb cured chorizo sausages, thinly sliced
1/4 cup loosely packed fresh flat-leaf parsley leaves
12 None fresh asparagus spears, trimmed
1/4 cup flaked Parmesan cheese
10 None red radishes, trimmed
5 oz marinated pitted kalamata olives

Directions

1

Preheat the oven to 350°F.
2

Place the ricotta on a shallow baking pan and sprinkle with paprika, red pepper flakes and oregano. Place the tomatoes on the same pan. Drizzle the ricotta and tomatoes with 2 tbsp of the oil. Roast for about 10 mins or until the tomatoes begin to split.
3

Brush the eggplant with 2 tbsp of the oil. Cook in a grill pan (or pan-fry or grill) until browned on both sides. Drizzle the eggplant with 1 tbsp of the oil and top with basil.
4

Cook the chorizo in the grill pan (or pan-fry) until browned on both sides. Toss in a small bowl with the parsley.
5

Cook the asparagus in a large skillet of simmering water until just tender and drain. Top the asparagus with Parmesan cheese and drizzle with the remaining oil.
6

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