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Antipasto platter with basil dressing
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Elegant vegetable medley with basil dressing.
Ingredients:
  • 250g marinated mixed olives
  • 4 (about 170g) marinated artichoke hearts, quartered
  • 120g roasted red capsicum, cut into strips
  • 8 thin slices (about 110g) prosciutto
  • 100g feta, cubed
  • 62.50 ml fresh basil leaves
  • 1 garlic clove, crushed
  • 60ml (1/4 cup) olive oil
  • 21.00 gm fresh lemon juice
  • Salt & freshly ground black pepper
  • 4 small crusty bread rolls, to serve
Instructions:
  • Plate the olives, artichoke hearts, bell pepper, prosciutto, and feta on 4 individual serving plates.
  • In a food processor, pulse basil and garlic until finely chopped. In a small bowl, whisk together oil and lemon juice. With the processor running, slowly pour in the oil mixture until emulsified. Season with salt and pepper to taste. Pour into a serving jug.
  • Pour the fragrant basil dressing over the vibrant antipasto platter and enjoy with fresh, warm crusty bread rolls.

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