Antipasto Plate

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2 tablespoons golden raisins

2 tablespoons balsamic vinegar

3 tablespoons part-skim ricotta cheese

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

2 tablespoons 1/3-less-fat cream cheese

3/4 teaspoon honey

1/8 teaspoon salt

1 (5 1/2-ounce) bottle roasted red peppers, rinsed and drained


4 plum tomatoes, quartered and seeded

2 garlic cloves

1 medium eggplant (about 1 pound), cubed

1/2 medium onion, peeled and cut into 4 wedges

1 teaspoon olive oil

1/4 teaspoon anchovy paste

Remaining ingredients:

16 water crackers

2 ounces very thin slices prosciutto

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