Italian Antipasto Casserole

This frittata-style casserole combines the best of a classic antipasto platter into a single delicious dish. Feel free to substitute other favorites, like marinated mushrooms or artichokes, to make it your own.

Casey Barber

Italian Antipasto Casserole

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    1/4 pound (about 1/2 cup) fresh whole-milk ricotta 1/4 pound dry salami, drained and cut into 1/2-inch cubes
    6 large eggs 1/4 pound fresh mozzarella, cut into 1/2-inch cubes
    1/2 teaspoon kosher salt 1/2 cup green or black olives, sliced in half
    1/4 teaspoon freshly ground black pepper 1 dozen pepperoncini, stemmed, seeded, and diced
    1/4 pound roasted red peppers, drained and diced


    Prep: 20 min Total:
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    • 1

      Preheat the oven to 400F and spritz a 9-inch glass or ceramic baking dish with nonstick baking spray.

    • 2

      Whisk the ricotta, eggs, salt, and pepper together in a large mixing bowl. Add the peppers, salami, mozzarella, olives and pepperoncini and stir to combine.

    • 3

      Pour the casserole filling into the prepared baking pan. Bake for 35-40 minutes, until the casserole is bubbling and starting to brown; timing may vary based on your oven and the baking dish used.

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