Chilli and garlic baked ricotta antipasto plate
Savor the bold flavors of our Chilli and Garlic Baked Ricotta Antipasto Plate. This delectable dish combines creamy ricotta, fresh parsley, fiery red hot chili peppers, and aromatic garlic, all perfectly seasoned and baked to perfection. Ideal for a tantalizing appetizer or a delightful snack!
- 07 Jun 2024
- Cook time 60 min
- Prep time 20 min
- 6 Servings
- 6 Ingredients
Indulge in the rich, savory flavors of this Chilli and Garlic Baked Ricotta Antipasto Plate. This classic Italian appetizer pairs creamy ricotta cheese with the bold zest of fresh chili peppers and garlic, offering a delightful start to any meal or a perfect party appetizer.
Ingredients:
Instructions:
- Finely chop 1/4 cup of fresh parsley.
- Finely chop 2 red hot chili peppers, removing the seeds if you prefer a milder heat.
- Mince 2 garlic cloves.
- In a large mixing bowl, add 4 cups of ricotta cheese.
- Stir in the chopped parsley, chili peppers, and minced garlic until well combined.
- Beat the 3 eggs in a separate bowl and add them to the ricotta mixture. Mix until smooth.
- Season with salt and pepper to taste, ensuring the mixture is evenly seasoned.
- Lightly grease a baking dish with a bit of oil or non-stick spray.
- Pour the ricotta mixture into the prepared dish, spreading it out evenly.
- Place the baking dish in the preheated oven.
- Bake for about 30-40 minutes or until the ricotta is set and lightly golden around the edges.
- To check for doneness, insert a toothpick or knife in the center. If it comes out clean, the dish is done.
- Remove the baked ricotta from the oven and let it cool slightly.
- Once cooled, slice the baked ricotta into bite-sized squares or any desired shape.
- Arrange the baked ricotta pieces on an antipasto plate.
- Garnish with additional fresh parsley if desired.
- Serve with crusty bread, crackers, or alongside cured meats, olives, and pickles for a complete antipasto experience.
Tips:
- Use high-quality, fresh ricotta cheese for the best texture and flavor.
- Adjust the amount of chili peppers according to your heat preference.
- Finely chop the garlic to ensure even distribution throughout the mixture.
- Ensure the eggs are well beaten before incorporating them into the cheese mixture for a smooth and creamy consistency.
- Let the baked ricotta cool slightly before serving to allow the flavors to meld together.
- Serve with a variety of your favorite crackers, fresh bread, or vegetable sticks for added texture and flavor.
This Chilli and Garlic Baked Ricotta Antipasto Plate is a versatile and crowd-pleasing dish that brings a burst of flavor to any gathering. The combination of creamy ricotta, fiery chili, and aromatic garlic is sure to impress your guests. Enjoy it warm or at room temperature, and don’t forget to experiment with your favorite dippable accompaniments!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 260kcal | 10% |
| Protein | |
| Protein 20g | 14% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 0.31g | 1% |
| Sugar 1.26g | 1% |
| Fat | |
| Fat 15g | 17% |
| Saturated 8g | 28% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 230ug | 25% |
| Choline 110mg | 20% |
| Vitamin B1 0.07mg | 5% |
| Vitamin B2 0.40mg | 31% |
| Vitamin B3 0.33mg | 2% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.70ug | 29% |
| Vitamin C 22mg | 25% |
| Vitamin E 0.48mg | 3% |
| Vitamin K 44ug | 37% |
| Minerals | |
| Calcium, Ca 440mg | 34% |
| Copper, Cu 0.08mg | 0% |
| Iron, Fe 1.40mg | 13% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 290mg | 8% |
| Selenium, Se 33ug | 61% |
| Sodium, Na 190mg | 12% |
| Zinc, Zn 2.44mg | 22% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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