Italian Antipasto Spread

Last weekend, my mom and sister came down to Maryland!  They came to my house in Baltimore, and after about an hour, we piled in the car and drove to Crofton to see a very old and dear friend, Lizzie, and her family, along with our cousin Cara and her family.  As any typical Italian would, I consider Lizzie a cousin.  I've known her since I was a little girl, and even though it's been years since we've seen each other, we seemed to pick up right where we left off.  Liz is a fellow Italian, and when I was deciding what to make to bring down to her house, it seemed only obvious to go with these flavors.  Making an Antipasto Platter was just too ordinary for me, so I figured, why not bring all of those flavors together and create something new?  Voila, an antipasto spread!  Just think of it as a new version of Italian Hummus.  We used sliced baguette to spread this dip over, however, a few days later, I made a panini and slathered some on the inside of the bread before grilling - it was heavenly!  Create this spread for sliced bread, dollop on pizza before it goes into the oven, enjoy on hot and cold sandwiches, and so much more!  Enjoy.

What You'll Need:
  • 1/4 lb. capicola
  • 1/4 lb. salami
  • 1/4 lb. prosciutto
  • 1/2 cup black olives
  • 1/2 cup Spanish olives
  • 1/4 cup roasted red peppers
  • 2 tbsp. minced garlic
  • 16 oz. fresh mozzarella
  • 1 tbsp. fresh parsley
  • 1 tbsp. fresh basil
  • 1-2 tbsp. Extra Virgin Olive Oil
  • Fresh Cracked Pepper
  • 8 oz. crumbled goat cheese
  • 16 oz. ricotta cheese

Pretty simple stuff here:  Rough chop all ingredients.  The meat should be at a small dice.  Put first 10 ingredients in a food processor.  Pulse until the meat has had a chance to break down, then finish with the processor on the "on" setting, while streaming in good quality extra virgin olive oil.  Add oil until spread has become the consistency you'd like.  In a large mixing bowl, fold together goat cheese and ricotta.  Then, fold all ingredients from processor in with cheese.  Serve with a sliced baguette toasted in the oven!

 And thank you, Carmine's of D.C., for the best lasagna I've ever tasted!


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