Italian-style antipasti plate

antipasti plate

  • 2 x 150 g mozzarella balls, torn in half

  • 1 red chilli, deseeded and finely chopped

  • 20 slices quality prosciutto/bresaola/salami

  • 280 g artichokes in olive oil, drained, oil reserved

  • 290 g sundried tomatoes in olive oil, drained, oil reserved

  • 290 g balsamic sundried peppers in oil, drained, oil reserved

  • 3 tablespoons mixed olives

  • 1 handful cherry tomatoes, halved

  • Parmesan, for shaving

  • 20 g fresh basil, leaves picked

  • 1 loaf ciabatta bread, sliced

  • 1 clove garlic, cut in half

Place the mozzarella at the edges of a large plate and scatter with chilli. Arrange the cured meat and all the vegetables in small piles over the rest of the plate. Top the meat with some Parmesan.



Put most of the basil leaves in a pestle and mortar or a Flavour Shaker with a pinch of salt and crush to a paste. Add a few tablespoons of the reserved olive oil from the jars and stir to make a basil-flavoured oil. Spoon it over the mozzarella and the vegetables, then drizzle with a little olive oil.



Toast the ciabatta then rub lightly with the garlic, drizzle with a bit more of the reserved oil and serve everything together with the remaining basil leaves scattered over.

Nutritional Information

Italian-style antipasti plate

A mouthwatering Mediterranean combo

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Bring out this gorgeous antipasti plate before dinner and guests will be fighting over it
15m
Super easy
Method



Place the mozzarella at the edges of a large plate and scatter with chilli. Arrange the cured meat and all the vegetables in small piles over the rest of the plate. Top the meat with some Parmesan.

Put most of the basil leaves in a pestle and mortar or a Flavour Shaker with a pinch of salt and crush to a paste. Add a few tablespoons of the reserved olive oil from the jars and stir to make a basil-flavoured oil. Spoon it over the mozzarella and the vegetables, then drizzle with a little olive oil.

Toast the ciabatta then rub lightly with the garlic, drizzle with a bit more of the reserved oil and serve everything together with the remaining basil leaves scattered over.

Nutritional Information Amount per serving:
  • Calories 182 9%
  • Carbs 11.6g 4%
  • Sugar 4.7g 5%
  • Fat 10.1g 14%
  • Saturates 3.7g 19%
  • Protein 10.4g 23%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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