Pomodori Semi Antipasti Platter Recipe
Toasted ciabatta bread with imported cheese, Turkish figs stuffed with gorgonzola and topped with a creamy sauce, creamy ricotta cheese.
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Ingredients
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Bread
Cheese
Figs
Sauce
Method
Preparation of Bread
- 1
Toast the Ciabatta
Preheat your oven to 180°C (350°F). Slice the ciabatta bread into 1-inch thick slices. Arrange the slices on a baking sheet and lightly brush one side with olive oil. Toast in the preheated oven for about 10-12 minutes or until golden brown and crispy. Remove from the oven and let cool slightly.
Preparation of Figs
- 2
Stuff the Figs
Using a sharp knife, make a small incision on one side of each Turkish fig to create a pocket. Carefully stuff each fig with about 12-15 grams of gorgonzola cheese. Set aside.
Preparation of Sauce
- 3
Make the Creamy Sauce
In a small saucepan over medium heat, combine the heavy cream, honey, and balsamic vinegar. Stir continuously until the mixture is heated through and slightly thickened, about 5 minutes. Season with salt and black pepper to taste. Remove from heat and let it cool slightly.
Assembly of Platter
- 4
Assemble the Antipasti Platter
On a large serving platter, arrange the toasted ciabatta slices. Add dollops of ricotta cheese next to the bread. Place the stuffed Turkish figs on the platter, and drizzle the creamy sauce over the figs and ricotta. Finally, scatter pieces of imported cheese around the platter for garnish.
