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Antipasto platter
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Elevate classic antipasto with a variety of favorites served with two delicious homemade dips.
Ingredients:
1bunchasparagus, trimmed
100g prosciutto, halved lengthways
100g kalamata olives, to serve
100g artichoke hearts, to serve
100g chargrilled eggplant, to serve
100g chargrilled capsicum, to serve
Crackers, to serve
125g cream cheese, softened
150.00 gm basil pesto
84.00 gm lemon juice
400g can cannellini beans, drained, rinsed
Instructions:
Combine the cheese, pesto, lemon juice, and 1 tablespoon of cold water in a food processor and blend until nearly smooth. Transfer the mixture to a serving bowl.
Blend white beans, lemon juice, garlic, and 1 1/2 tablespoons oil until nearly smooth. Transfer the mixture to a bowl and then drizzle with the remaining oil.
Wrap the asparagus spears in prosciutto. Grease a barbecue plate or chargrill with oil and heat over medium-high heat. Grill the asparagus, turning occasionally, for 4 to 6 minutes until tender.
Assemble a vibrant platter with asparagus, olives, artichokes, eggplant, bell peppers, and crackers. Pair with an assortment of tasty dips.