Antipasti sharing board

Antipasti sharing board recipe

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For a no-fuss Italian sharing dish, simply serve antipasti with this easy, flavour-packed dip. Stir chopped fresh basil and sundried tomatoes through crème fraîche, then serve along with some bread sticks, cured meats, olives and mozzarella balls. See method

  • Serves 6
  • 35 mins to prepare and 5 mins to cook
  • 383 calories / serving

Ingredients

  • 3 baby plum tomatoes, halved
  • 12 basil leaves, plus extra to garnish
  • 6 mozzarella pearls
  • ½ ciabatta loaf, sliced on the diagonal into 1cm slices
  • 1 garlic clove, peeled and halved
  • 1 tbsp olive oil
  • 200g pack Italian antipasto selection platter
  • 140g pack green olives with lemon and herb marinade
  • 50g black olives, drained
  • ½ red and ½ yellow pepper, deseeded and sliced into thin batons

For the dip

  • 50g gorgonzola, left at room temperature for about 30 mins, to soften
  • 200ml half-fat crème fraîche
  • 15g basil, leaves removed and chopped
  • 25g sundried tomatoes, finely chopped

Each serving contains

  • Energy

    1600kj
    383kcal
    19%
  • Fat

    22g 32%
  • Saturates

    9g 43%
  • Sugars

    6g 7%
  • Salt

    3.7g 62%

of the reference intake
Carbohydrate 28.2g Protein 18.6g Fibre 3.2g

Method

  1. For the dip, beat the gorgonzola with a fork until smooth and creamy. Add the crème fraîche and mix well to combine. Stir through the basil and sundried tomatoes.
  2. Preheat the grill to medium. Thread the baby plum tomatoes onto 6 cocktail sticks, then add a basil leaf and a mozzarella pearl to each one.
  3. Lightly toast the ciabatta slices under the grill for 30 secs-1 min each side, until lightly golden. Rub each slice with the halved garlic clove. Drizzle with the olive oil, then halve each slice lengthways.
  4. Mix together the green and black olives and serve on a large platter with the ciabatta, dip, tomato and mozzarella sticks, the Italian meats and peppers.
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