Antipasto platter
Entice your guests with a generous platter of antipasto favourites, served with freshly baked bread.
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0:20
To Prep |
0:20
To Cook |
12
INGREDIENTS |
EASY
DIFFICULTY |
6
SERVINGS |
0
AVG RATING (0 Members) |
recipe
To my cookbook
- Ingredients
- Nutrition
- 1/4 cup olive oil
- 1 bunch asparagus, trimmed
- 2 small zucchini, thinly sliced lengthways
- 3 baby eggplant, thinly sliced lengthways
- 1 (250g) small orange sweet potato, thinly sliced
- 2 chorizo sausages, thinly sliced
- 220g tub bocconcini cheese, drained, torn
- 1 small red chilli, deseeded, finely chopped
- 2 teaspoons finely grated lemon rind
- 1 tablespoon lemon juice
- 1 tablespoon chopped flat-leaf parsley leaves
- 30cm baguette bread, thickly sliced, to serve
|
Energy 1418kJ |
Fat saturated 6.80g |
|
Fat Total 22.00g |
Carbohydrate sugars g |
|
Carbohydrate Total 19.80g |
Dietary Fibre 3.50g |
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Protein 13.40g |
Cholesterol 27.00mg |
|
Sodium 448.00mg |
All nutrition values are per serve.
- Method
- Notes
-
Step 1
Heat 1 tablespoon oil in a large, nonstick frying pan over medium-high heat. Cook asparagus, turning occasionally, for 3 to 4 minutes or until just tender. Transfer to a large platter. Combine zucchini, eggplant, sweet potato and remaining oil in a bowl. Add zucchini mixture to pan in batches. Cook for 3 to 4 minutes each side or until just tender. Repeat with remaining zucchini mixture. Transfer to platter. Add chorizo to pan. Cook for 2 to 3 minutes each side or until crisp.
-
Step 2
Meanwhile, combine cheese, chilli, lemon rind, juice and parsley in a bowl.
-
Step 3
Add chorizo and cheese mixture to platter. Serve with baguette.
You can prepare the vegetables and marinate the cheese up to 1 day before serving. Cover and refrigerate. Remove from fridge 30 minutes before serving.
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