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/

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