We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Antipasto platter
0 Likes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Impress guests with a lavish antipasto platter paired with warm, crusty bread.
Ingredients:
56.88 gm olive oil
1bunchasparagus, trimmed
2 small zucchini, thinly sliced lengthways
3baby eggplant, thinly sliced lengthways
250g sweet potato
2chorizo sausages, thinly sliced
220g tub bocconcini cheese, drained, torn
1 small red chilli, deseeded, finely chopped
20.00 ml choppedflat-leaf parsley leaves
30cm baguette bread, thickly sliced, to serve
Instructions:
In a large nonstick pan over medium-high heat, sauté asparagus in 1 tablespoon oil for 3 to 4 minutes until just tender. Transfer to platter. In a bowl, combine zucchini, eggplant, sweet potato, and remaining oil. Sauté zucchini mixture in pan in batches for 3 to 4 minutes each side until tender. Repeat with remaining zucchini mixture. Cook chorizo in the pan for 2 to 3 minutes each side until crisp. Transfer to platter.
In a bowl, mix together cheese, chili, lemon zest, lemon juice, and parsley.
Spread the flavorful chorizo and cheese mixture on a platter and accompany it with freshly sliced baguette.