Antipasti platter recipe

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  • Serves 6
  • 20 mins to prepare and 20 mins to cook
  • 679 calories / serving
  • Freezable
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antipasti platter HERO

This Italian-inspired antipasti platter is sure to impress. From garlic stuffed olives to a creamy artichoke dip, there is something to suit every guest's tastebuds.

  1. Preheat the oven to Gas Mark 7, 220°C, fan 200°C. Grease 2 large baking sheets with olive oil. Take the ciabatta mix and make up the dough following pack instructions. Knead as directed, then form into about 18 breadsticks, roughly 20cm (8in) long and no more than 2.5cm (1in) thick, using your palms to roll them out on a floured surface.

  2. Space them out on the baking sheets, brush with olive oil and scatter half the sticks with sesame seeds and the rest with Parmesan and black pepper.

  3. Put in the oven and bake for 15-20 minutes until golden and risen. Remove and cool on wire racks until just warm (or completely cool) before serving.

  4. Meanwhile, using a cherry or an olive pitter, remove the stone from the olives. Bring a small pan of water to the boil and blanch the garlic for about 4 minutes until softened. Drain and cool, then slice into slivers and stuff into the olives.

  5. Drain the artichoke hearts, reserving 2 tablespoons of the oil, and put both in a food processor with the drained butter beans, garlic, parsley, lemon juice, a little salt and plenty of pepper. Whizz until blended to your taste, adding more lemon and seasoning if needed. Serve or cover and chill for up to 48 hours.

  6. Arrange the breadsticks, artichoke dip and olives with the other ingredients on a large platter and serve.

See more Italian recipes

valopocelli 150x150 We recommend pairing this platter of breadsticks, stuffed olives, artichoke dip and cheeses with Tesco Valpolicella red wine. 

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  • Ingredients

  • For the breadsticks

  • 1 tbsp olive oil
  • 1 x 500g pack ciabatta mix
  • 2 tbsp sesame seeds
  • 2 tbsp Parmesan, grated
  • For the garlic stuffed olives

  • 160g (5oz) whole green olives
  • 6-8 cloves garlic
  • For the artichoke dip

  • 1 x 280g jar artichoke hearts
  • 400g tin butter beans
  • 1 garlic clove, crushed
  • handful parsley, chopped
  • 1/2 lemon, juiced
  • For the platter

  • 1 x 190g pack Ripe & Ready Brie
  • 1 x 180g pack feta-stuffed peppers
  • 1 x 120g pack Finest Italian Antipasto
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  • Energy 2841kj 679kcal 34%
  • Fat 30g 43%
  • Saturates 12g 60%
  • Sugars 5.4g 6%
  • Salt 2.8g 47%

of the reference intake
Carbohydrate 69.2g Protein 27.2g Fibre 9.2g

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