Antipasto Pesto Board
Build the perfect antipasto pesto platter with just a few simple steps.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Snack
Keyword: antipasto, barilla, barilla pasta, pesto
Servings: 6
Author: Chef Lorenzo Boni
Barilla® Creamy Ricotta & Arugula Pesto Crudité Dip
Barilla® Creamy Genovese Pesto Mozzarella Balls
Barilla® Rustic Pesto Meatballs
Ricotta Pesto Toast Drizzled with Barilla® Rustic Basil Pesto
Prosciutto Wrapped Grilled Asparagus
Barilla® Creamy Ricotta & Arugula Pesto Crudité Dip
Barilla® Creamy Genovese Pesto Mozzarella Balls
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
Prosciutto Wrapped Grilled Asparagus
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.