Antipasto Plate

Ingredients

• 0.3 teaspoon anchovy paste 
• 2 tablespoons balsamic vinegar 
• 1 pound eggplant cubed
• 2 tablespoons basil fresh chopped
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves 
• 2 tablespoons golden raisins 
• 0.8 teaspoon honey 
• 1 teaspoon olive oil 
• 0.5 medium onion peeled cut into 4 wedges
• 3 tablespoons part-skim ricotta cheese 
• 4  plum tomatoes seeded quartered
• 2 ounces pancetta very thin
• 5.5 ounce roasted peppers red rinsed drained
• 0.1 teaspoon salt 
• 16  water crackers 

Equipment

• food processor
• bowl
• frying pan
• oven
• aluminum foil
• microwave

Directions

1. To prepare dip, combine raisins and 2 tablespoons vinegar in a microwave-safe bowl. Microwave at high 45 seconds.
2. Let stand 10 minutes; drain.
3. Place raisins, ricotta, and next 6 ingredients (through bell peppers) in a food processor; pulse until well combined.
4. Preheat oven to 45
5. To prepare spread, combine tomatoes, garlic, eggplant, and onion on a foil-lined jelly-roll pan; toss gently to combine.
6. Drizzle with oil; sprinkle with 1/8 teaspoon salt. Toss to coat. Arrange vegetables in a single layer on pan.
7. Bake at 450 for 20 minutes or until vegetables are lightly blistered and eggplant is tender, stirring after 10 minutes. Cool slightly.
8. Place vegetable mixture, 2 tablespoons basil, 2 tablespoons vinegar, and anchovy paste in a food processor; pulse until combined.
9. Serve dip and spread with crackers and prosciutto slices.