Antipasto Pesto Board

Made with

Rustic Basil Pesto

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Prep
Cook
Skill
Casual
Antipasto means “before the meal”. Build the perfect antipasto pesto platter with just a few simple steps.
  • Choose a large platter, marble slab, or cake plate on which to arrange your antipasto pesto platter.
  • Place items in groups on the platter. For visual appeal, use small bowls for the mozzarella balls, meatballs and dip.
  • Consider serving with sliced Watermelon radish, red endive, bread sticks, crackers, roasted sweet peppers, Kalamata olives, sliced Persian cucumbers & green olives.

Ingredients 6 Servings

Barilla® Creamy Ricotta & Arugula Pesto Crudité Dip
  • 15 ounces Ricotta cheese
  • 1 jar Barilla® Creamy Ricotta & Arugula Pesto
  • Salt and black pepper to taste

Barilla® Classic Genovese Pesto Mozzarella Balls
  • 10 mozzarella balls
  • ½ jar Barilla® Classic Genovese Pesto

Barilla® Sun-Dried Tomato Pesto Meatballs
  • 1 jar Barilla® Marinara Sauce
  • ½ jar Barilla® Sun-Dried Tomato Pesto
  • ½ pound ground beef
  • 1 slice white bread
  • 1 egg yolk
  • ½ cup Parmigiano-Reggiano cheese
  • 1 garlic clove, chopped
  • ¼ teaspoon chili Flakes
  • 1 tablespoon parsley, chopped
  • 1 cup beef broth
  • Salt and black pepper to taste
Ricotta Pesto Toast Drizzled with Barilla® Rustic Basil Pesto
  • 4 slices rustic bread, toasted
  • 2 tablespoons of Barilla® Rustic Basil Pesto
  • 1 cup fresh Ricotta cheese
Prosciutto Wrapped Grilled Asparagus
  • 1 bunch asparagus
  • 2 tablespoons Barilla® Rustic Basil Pesto
  • ½ pound prosciutto, sliced

Instructions

  • Barilla® Creamy Ricotta & Arugula Pesto Crudité Dip

    Mix ingredients together and set aside
  • Barilla® Classic Genovese Pesto Mozzarella Balls

    Mix ingredients and let marinate ½ hour at room temperature before serving
  • Barilla® Sun-Dried Tomato Pesto Meatballs

    In a small bowl soak bread with water for 10 minutes; then squeeze out excess liquid.
  • In a separate larger bowl mix bread to ground beef, parsley, egg, cheese, and season with salt and pepper.
  • Roll the mixture into ¾-inch balls, set aside.
  • In a large skillet gently bring, tomato sauce and broth to boil, add meatballs and cook thoroughly over high heat, about 20 minutes. Top with pesto when ready.
  • Ricotta Pesto Toast Drizzled with Barilla® Rustic Basil Pesto

    Spread ricotta over bread, top with basil pesto
  • Prosciutto Wrapped Grilled Asparagus

    Marinate asparagus with pesto for 10 minutes, grill and cool down. Wrap with prosciutto
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