Antipasti

• 14 oz piece baked ricotta cheese
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/4 tsp dried oregano leaves
• 8 oz cherry tomatoes
• 1/2 cup extra-virgin olive oil
• 1 medium eggplant, thinly sliced
• 2 tbsp small fresh basil leaves
• 1 lb cured chorizo sausages, thinly sliced
• 1/4 cup loosely packed fresh flat-leaf parsley leaves
• 12 None fresh asparagus spears, trimmed
• 1/4 cup flaked Parmesan cheese
• 10 None red radishes, trimmed
• 5 oz marinated pitted kalamata olives

1. Preheat the oven to 350u0b0F.
2. Place the ricotta on a shallow baking pan and sprinkle with paprika, red pepper flakes and oregano. Place the tomatoes on the same pan. Drizzle the ricotta and tomatoes with 2 tbsp of the oil. Roast for about 10 mins or until the tomatoes begin to split.
3. Brush the eggplant with 2 tbsp of the oil. Cook in a grill pan (or pan-fry or grill) until browned on both sides. Drizzle the eggplant with 1 tbsp of the oil and top with basil.
4. Cook the chorizo in the grill pan (or pan-fry) until browned on both sides. Toss in a small bowl with the parsley.
5. Cook the asparagus in a large skillet of simmering water until just tender and drain. Top the asparagus with Parmesan cheese and drizzle with the remaining oil.
6. Serve the ricotta, tomatoes, eggplant, chorizo, asparagus, radishes and olives on a large platter.

ricotta cheese, paprika, red pepper, oregano, tomatoes, extravirgin olive oil, eggplant, fresh basil, cured chorizo sausages, parsley, parmesan cheese, red radishes, olives

Taken from recipes-plus.com/api/v2.0/recipes/36296 (may not work)