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How this works
Servings: 6
Ingredients
Barilla® Creamy Ricotta & Arugula Pesto Crudité Dip
- 15 ounces Ricotta cheese
- 1 jar Barilla® Creamy Genovese Pesto
- Salt and black pepper to taste
Barilla® Creamy Genovese Pesto Mozzarella Balls
- 10 mozzarella balls
- 1/2 jar Barilla® Creamy Genovese Pesto
Barilla® Rustic Pesto Meatballs
- 1 jar Barilla® Marinara Sauce
- 1/2 pound ground beef
- 1 egg yolk
- 1 garlic clove, chopped
- 1 tablespoon parsley, chopped
- 1/2 jar Barilla® Rustic Basil Pesto
- 1 slice white bread
- 1/2 cup Parmigiano-Reggiano cheese
- 1/4 teaspoon chili Flakes
- 1 cup beef broth
- Salt and black pepper to taste
Ricotta Pesto Toast Drizzled with Barilla® Rustic Basil Pesto
- 4 slices rustic bread, toasted
- 1 cup fresh Ricotta cheese
- 2 tablespoons Barilla® Rustic Basil Pesto
Prosciutto Wrapped Grilled Asparagus
- 1 bunch asparagus
- 1/2 pound prosciutto, sliced
- 2 tablespoons Barilla® Rustic Basil Pesto
Instructions
Barilla® Creamy Ricotta & Arugula Pesto Crudité Dip
- Mix ingredients together and set aside.
Barilla® Creamy 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.
Notes
Tips for building the perfect antipasto pesto platter:
- 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.
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