Antipasti sharing board recipe

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

  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 seconds to 1 minute 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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  • Ingredients

  • 3 baby plum tomatoes, halved
  • 12 basil leaves, plus extra to garnish
  • 6 mozzarella pearls
  • 1/2 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 (2oz) black olives, drained
  • 1/2 red and 1/2 yellow pepper, deseeded and sliced into thin batons
  • For the dip

  • 50g (2oz) gorgonzola, left at room temperature for about 30 minutes, to soften
  • 200ml (7fl oz) half-fat crème fraîche
  • 15g (1/2oz) basil, leaves removed and chopped
  • 25g (1oz) sundried tomatoes, finely chopped
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  • Energy 1599kj 383kcal 19%
  • Fat 22.1g 32%
  • Saturates 8.5g 43%
  • Sugars 6g 7%
  • Salt 3.7g 62%

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

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