A simple Antipasto platter

The word antipasto means before meal and is the traditional first course Italian meal.you can use cured meats, olives, marinated vegetables, cheeses, small pickles, anchovies and  toasted bread. The antipasto is usually topped with olive oil and some fresh herbs. Also if you are running out of time, you can also by the antipasto form the delicatessen and no one will be the wiser.. Enjoy!

Ingredients (serves 10)

• 1 (about 500g) eggplant, halved lengthways, cut into 1cm-thick slices
• 4 zucchini, ends trimmed, thickly sliced lengthways
• 1 tbs olive oil
• 200g mixed olives
• 200g semi-dried tomatoes
• 50g drained baby bocconcini
• 10 slices prosciutto
• 10 slices mild salami
• 5 marinated artichokes, quartered
• Mini grissini sticks, to serve

Baked ricotta

• Olive oil, to grease
• 500g fresh ricotta
• 1 egg, lightly whisked
• 1 garlic clove, crushed

Method

1. To make the baked ricotta, preheat oven to 180°C. Brush two 250ml (1-cup) capacity ramekins with oil to grease. Combine the ricotta, egg and garlic in a bowl. Season with salt and pepper. Spoon into ramekins and smooth the surface. Bake for 30 minutes or until just set. Set aside for 30 minutes to cool.
2. Meanwhile, preheat a chargrill pan on high. Brush the eggplant and zucchini with oil. Season with salt and pepper. Add one-quarter of the vegetables to the grill and cook for 2-3 minutes each side or until tender. Transfer to a heatproof bowl. Repeat with remaining vegetables. Set aside for 30 minutes to cool.
3. Turn the ricotta out onto a serving platter. Arrange the eggplant, zucchini, olives, semi-dried tomatoes, bocconcini, prosciutto, salami and artichokes on the platter. Serve with grissini sticks.

(Source: taste.com)