Rated 5 out of 5 based on 1 votes
- 2 x eggs
- 1 Tbls olive oil
- 1 bunch fresh basil
- 3 cloves garlic - crushed & roughly chopped
- 250 g ricotta cheese
- 100 g danish feta
- 50 g goats cheese
- 10 x prosciutto - thinly sliced
- 2 x sweet potatoes
- 6 x zucchini's
- 450 g semi-sundried tomatoes
1. Pre-heat oven to 180 degrees
2. Thinly slice the sweet potato, zucchini and place on baking tray. Drizzle with olive oil and bake until soft (approx 15 mins) and let cool.
3. Line spring form cake tin with prosciutto in a fan like motion from the middle outwards (it’s ok if it drapes over the edge, as you will fold it back over the top before baking)
4. Place the Ricotta, Danish, Goats cheese, basil, garlic and eggs into the food processor and blend until it is a thick creamy consistency. Add salt and pepper to season
5. Firstly place a layer of sweet potato on top of the prosciutto, followed by a layer of zucchini and a layer of semi sun-dried tomatoes
6. Spoon the cheese mixture over the layered vegetables
7. Repeat with remaining ingredients (leave about 2cm from the top of the tin)
8. Fold the excess prosciutto back over the mixture
9. Bake for approx 1 hour (until prosciutto is crispy on top)
10. Let cool and refrigerate for 24 hours before releasing tin.
The Antipasto Pie can be served with a light green salad and warm crusty bread or just simply as an appetiser when entertaining.
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Mmmm this would be perfect in the picnic hamper on a sunny day.