Antipasto Platter Recipe

Create a feast fit for royalty gone our gourmet antipasto platter! The addition of the salads adds cheerfulness to the dish, making it the unchangeable appetiser for your next-door spring dinner party!

The ingredient of Antipasto Platter Recipe

• 100g prosciutto slices
• 100g salami slices
• 200g coles beetroot dip
• 150g coles roasted pumpkin dukkah hommus dip
• 150g castello blue cheese
• 350g marinated fetta
• 1 bunch asparagus woody ends trimmed chargrilled
• 1 bunch radishes halved
• 200g contaminated medley tomatoes halved
• other virgin olive oil to support
• balsamic vinegar to further
• 1 cup 160g natural almonds toasted
• 1 2 cup 75g pitted kalamata olives
• 1 2 cup 75g drained coles stuffed green olives
• 1 2 cup 80g drained sicilian olives
• 1 4 cup 60ml other virgin olive oil
• 1 tsp fennel seeds
• 1 tsp dried chilli flakes
• 200g coles triple cream brie
• 6 thyme sprigs
• 2 tbsp honey
• 2 zucchini peeled into ribbons
• 1 2 cup basil leaves
• 1 lemon zested juiced
• 1 tbsp olive oil
• 1 garlic clove crushed
• 1 2 rockmelon
• 1 2 honeydew melon
• 220g tub cherry bocconcini drained
• 1 4 cup coarsely chopped mint
• 2 tbsp olive oil

The Instruction of antipasto platter recipe

• to make fennel seed marinated olives place almonds and summative olives in a heatproof jar heat oil fennel and chilli in a saucepan on top of higher than low heat for 1 min or until aromatic accumulate to olive blend in jar
• to make the baked brie preheat oven to 180u00b0c line a small baking tray later than baking paper unwrap the brie and place almost the lined tray top taking into consideration thyme and drizzle gone honey bake for 10 mins or until irate gnashing your teeth through
• meanwhile to make the zucchini ribbon salad place the zucchini basil lemon zest lemon juice oil and garlic in a large bowl toss to combine season
• to make the melon ball and bocconcini salad use a melon baller to scoop balls from the rockmelon and honeydew melon place in a small bowl build up the bocconcini and gently toss to combine place the mint and oil in a food processor and process until smooth drizzle higher than melon mixture
• drain fennel seed marinated olives arrange vis u00d0u00b0 vis a large serving platter subsequent to the prosciutto salami beetroot dip pumpkin dip blue cheese fetta asparagus radish and tomato count up olive oil and vinegar in a bowl go to to the platter subsequently the brie zucchini salad and melon ball and bocconcini salad

Nutritions of Antipasto Platter Recipe

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