Antipasto Platter Recipe
Recipe By Taste
Baked ricotta, cold cuts and chargrilled vegetables are the stars in this lively antipasto platter.
4.1
17 Rating -
Rate
Non Vegdiet
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Antipasto Platter Recipe
- 1/10 centimeter 1 eggplant, halved lengthways, cut thick slices
- 0.40 Zucchini, ends trimmed, thickly sliced lengthways
- 1/10 tablespoon Olive oil
- 20 gram Mixed olives
- 20 gram Semi dried tomatoes
- 5 gram Drained baby bocconcini
- 1 Slices Prosciutto
- 1 Slices mild salami
- 1/2 Marinated artichokes, quartered
- stick Mini to serve
- As required Olive oil, to grease
- 50 gram Fresh ricotta
- 1/10 Egg, lightly whisked
Nutrition
value
value
200
calories per serving
22 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
- Fat22g
- Protein< 1g
- Carbs< 1g
- Fiber< 1g
MacroNutrients
- Carbs< 1g
- Protein< 1g
- Fiber< 1g
Fats
- Fat22g
Vitamins & Minerals
- Calcium5mg
- Iron< 1mg
- Vitamin A182mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B97mcg
- Vitamin B120mcg
- Vitamin C6mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium3mg
- Manganese< 1mg
- Phosphorus13mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste