Antipasto Pllater Featured

Antipasto platter

  •   Ingredients
  • 1 bunch asparagus, trimmed
  • Olive oil cooking spray

    100g (each) kalamata olives, artichoke hearts, chargrilled eggplant and chargrilled capsicum crackers, to serve

  • Pesto dip

    125g cream cheese, softened

  • 1/2 cup basil pesto

  • 2 tablespoons lemon juice

  • White bean dip

  • 400g can cannellini beans, drained, rinsed

  • 2 tablespoons lemon juice

  • 1 garlic clove, crushed

  • 2 tablespoons olive oil

    Method:

    Make pesto dip: Process cheese, pesto, lemon juice and 1 tablespoon cold water until almost smooth. Transfer to a bowl.

    1. Make white bean dip: Process beans, lemon juice, garlic and 1 1/2 tablespoons oil until almost smooth. Transfer to a bowl. Drizzle with remaining oil.

    2. Wrap asparagus in prosciutto. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook asparagus, turning, for 4 to 6 minutes or until tender.

    3. Arrange asparagus, olives, artichokes, eggplant, capsicum and crackers on a platter. Serve with dips.
    4. Notes:
    5. You can make dips up to 1 day ahead. Refrigerate dips in separate containers.
    6. http://www.hireahunk.com.au/hens-party-food/

Rate this item
(0 votes)
Login to post comments
back to top
Contact us to submit your food / kitchen related content.Web E-Kitchen.

Get Our App Now

Popular Recipes

  1. Hot News
  2. Tags
  3. Comments
Kitchen design trends: Handles for your IKEA flat doors
Plastic egg bird feeders
Chickpeas with White and Wild Rice, Cranberries and Spices
Amazon Sells Wine Now, Feel Free to Make (Or Not Make) Better Life Choices
Quick & Easy Pizza Dough
Almond Roasted Heirloom Tomatoes

Search

Sign In or Create Account