Antipasto Plate

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