Antipasti sharing board recipe
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For a no-fuss Italian sharing dish, simply serve antipasti with this homemade, flavoursome dip. Stir chopped fresh basil and sundried tomatoes through crème fraîche, then serve along with some breadsticks, cured meats, olives and mozzarella balls.
See method- Serves 6
- Takes 40 mins
- 383 calories / serving
Ingredients
- 3 baby plum tomatoes, halved
- 12 basil leaves, plus extra to garnish
- 6 mozzarella pearls
- ½ ciabatta loaf, sliced on the diagonal into 1cm slices
- 1 garlic clove, peeled and halved
- 1 tbsp olive oil
- 200g pack Italian antipasto selection platter
- 140g pack green olives with lemon and herb marinade
- 50g black olives, drained
- ½ red and ½ yellow pepper, deseeded and sliced into thin batons
For the dip
- 50g (2oz) Gorgonzola, left at room temperature for about 30 minutes, to soften
- 200ml half-fat crème fraîche
- 15g basil, leaves removed and chopped
- 25g sundried tomatoes, finely chopped
Each serving contains
- Energy
- 1600kJ 383.0kcal
- Fat
- 22g
- Saturates
- 9g
- Salt
- 3.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 28.2gProtein 18.6gFibre 3.2g
Method
- For the dip, beat the Gorgonzola with a fork until smooth and creamy. Add the crème fraîche and mix well to combine. Stir through the basil and sundried tomatoes.
- Preheat the grill to medium. Thread the baby plum tomatoes onto 6 cocktail sticks, then add a basil leaf and a mozzarella pearl to each one.
- Lightly toast the ciabatta slices under the grill for 30 secs-1 min each side, until lightly golden. Rub each slice with the halved garlic clove. Drizzle with the olive oil, then halve each slice lengthways.
- Mix together the green and black olives and serve on a large platter with the ciabatta, dip, tomato and mozzarella sticks, the Italian meats and peppers.
- See more Italian recipes
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