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Antipasto platter recipe
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Prepare a regal antipasto platter with vibrant salads for a refreshing start to your elegant spring gathering!
Ingredients:
  • 100g prosciutto slices
  • 100g salami slices
  • 200g Beetroot Dip
  • 150g Roasted Pumpkin & Dukkah Hommus Dip
  • 150g Blue Cheese
  • 350g marinated fetta
  • 1 bunch asparagus, woody ends trimmed, chargrilled
  • 1 bunch radishes, halved
  • 200g mixed medley tomatoes, halved
  • Extra virgin olive oil, to serve
  • Balsamic vinegar, to serve
  • 160g almond
  • 150.00g olive
  • 80g olive
  • 60ml olive oil
  • 1 tsp fennel seeds
  • 1 tsp dried chilli flakes
  • 200g Triple Cream Brie
  • 6 thyme sprigs
  • 57.20 gm honey
  • 2 zucchini, peeled into ribbons
  • 125.00 ml basil leaves
  • 1 lemon, zested, juiced
  • 1/2 rockmelon
  • 1/2 honeydew melon
  • 220g tub cherry bocconcini, drained
  • 62.50 ml coarsely chopped mint
Instructions:
  • Combine olives and almonds in a heatproof jar. In a saucepan, heat oil, fennel, and chili over low heat for 1 minute until fragrant. Pour this aromatic mixture over the olives in the jar.
  • Preheat your oven to 180°C. Line a small baking tray with parchment paper. Place the unwrapped brie on the tray, sprinkle with thyme, and drizzle with honey. Bake for about 10 minutes until warm throughout.
  • Prepare the zucchini ribbon salad by combining zucchini, basil, lemon zest, lemon juice, oil, and garlic in a large bowl. Mix well and season to taste.
  • For the melon ball and bocconcini salad, scoop balls from the rockmelon and honeydew melon using a melon baller into a small bowl. Add the bocconcini, gently toss to combine. Blend mint and oil in a food processor until smooth, then drizzle over the melon mixture.
  • After draining the fennel seed marinated olives, place them on a large serving platter alongside the prosciutto, salami, beetroot dip, pumpkin dip, blue cheese, fetta, asparagus, radish, and tomato. In a bowl, mix olive oil with vinegar, then drizzle this mixture over the platter, including the brie, zucchini salad, melon ball, and bocconcini salad.

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