Recipe of the Week: Antipasto

June 10, 2009 at 9:13 pm (Food Pairing - Malbec, Recipe of the Week)

It’s been unseasonably hot here in Seattle … which means we’ve actually seen a few nice days.  Anyway, the heat has stolen my appetite and, all told, that’s probably for the best.  If you’re only in the mood to nibble, take a look at these great antipasto options that pair well with Malbecs.

Gorgeous Italian cured meats with hard cheeses like Asiago, Parmesan and Romano or semi-hard cheeses like Cheddar, Fontina, Gouda


Prosciutto, Honeydew Melon, & Provolone


Mozzarella & Tomato Caprese


Eggplant Rollatini


Recipe reprinted from Bon Appétit, September 2002


Nonstick olive oil spray

All purpose flour

4 large eggs, beaten to blend

3 1/2 cups fresh breadcrumbs made from crustless French bread

2 2/3 cups grated Parmesan cheese (about 8 ounces)

18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium)

3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces)

1 1/4 cups ricotta cheese (preferably whole-milk)

3/4 cup chopped fresh basil leaves

3 cups purchased marinara sauce


Preheat oven to 350°F. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another. Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally breadcrumb mixture. Arrange eggplant slices in single layer on prepared sheets. Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets.

Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, in prepared baking dish. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350°F. Spoon marinara sauce over rolls; sprinkle with remaining 2/3 cup Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.

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