One of my favourites.... Anti-pasto Pie

So, I thought I would start things off by posting a little recipe.....

"Antipasto Pie" 

I first saw a similar recipe to this in a cooking magazine but wasn't too crash hot on the ingredients so decided to have a play around and make up my own.

It may look a little fancy but really its pretty straight forward...I don't usually measure...so here goes!

What you will need:

• 1 round spring from cake tin (lightly buttered)
• 2 baking trays (lined with baking paper)
• 1 food processor
• 1tbs of good quality olive oil
• 2 eggs
• 1 small bunch of fresh basil
• 3 cloves of garlic (crushed and roughly chopped)
• 250g ricotta cheese
• 100g danish feta
• 50g goats cheese
• 10 thin slices of prosciutto (the less salty the better- Australian prosciutto tends to be more salty)
• 2 large sweet potatoes
• 6 zucchini's
• 450g semi sun-dried tomatoes 
• Salt and pepper to season

1. Pre-heat oven to 180 degrees
2. Thinly slice the sweet potato, zucchini and place on baking tray. Drizzle with olive oil and bake until soft (approx 15 mins) and let cool.
3. Line spring form cake tin with prosciutto in a fan like motion from the middle outwards (it's ok if it drapes over the edge, as you will fold it back over the top before baking)
4. Place the Ricotta, Danish, Goats cheese, basil, garlic and eggs into the food processor and blend until it is a thick creamy consistency. Add salt and pepper to season
5. Firstly place a layer of sweet potato on top of the prosciutto, followed by a layer of zucchini and a layer of semi sun-dried tomatoes
6. Spoon the cheese mixture over the layered vegetables
7. Repeat with remaining ingredients (leave about 2cm from the top of the tin)
8. Fold the excess prosciutto back over the mixture
9. Bake for approx 1 hour (until prosciutto is crispy on  top)
10. Let cool and refrigerate for 24 hours before releasing tin.

The Antipasto Pie can be served with a light green salad and warm crusty bread or just simply as an appetiser when entertaining.

Enjoy :-)