Quick an­tipasto plat­ter

Noth­ing’s eas­ier than a fresh Italian-in­spired salad with crou­tons

Central and North Burnett Times - - EASY EATING - PURE FOOD with Do­minique Rizzo

AN EASY en­ter­tain­ing idea has al­ways been a quick Italian- in­spired an­tipasto plat­ter. This recipe brings your plat­ter to life turning it into a fresh salad leaves with crunchy rose­mary baked crou­tons.

An­tipasto salad with torn rose­mary crou­tons

Serves: 6-8

IN­GRE­DI­ENTS: ◗ 1 loaf of crusty bread, torn into 4-5cm pieces ◗ 1/3 cup vir­gin olive oil ◗ 2 sprigs of rose­mary ◗ salt and pep­per ◗ 1 clove of gar­lic ◗ 2 heads of curly leaf let­tuce or 1 x 200g bag of salad mix ◗ 700g an­tipasto in­gre­di­ents in­clud­ing sun dried toma­toes, olives, roasted cap­sicum, ar­ti­chokes, roasted egg­plant, baby boc­concini ◗ 6 slices of thinly sliced pro­sciutto

◗ 100g thinly sliced chorizo sausage ◗ 1 pun­net of cherry toma­toes ◗ 1 long cu­cum­ber, sliced ◗ ½ bunch of pars­ley, leaves picked ◗ 100g block of parme­san cheese

METHOD: Pre­heat the oven to 180C. Place the chunks of bread into a bowl, com­bine the olive oil, rose­mary leaves, gar­lic and salt and pep­per in a food pro­ces­sor and blend to com­bine, tip this over the bread and with your hands toss the bread with the rose­mary oil and the sliced chorizo. Place the bread on to a tray and bake un­til golden brown, about 15 min­utes.

Wash and drain the let­tuce and place it into a large serv­ing bowl, scat­ter over the an­tipasto mix, pro­sciutto, the salami, halved cherry toma­toes, sliced cu­cum­ber and with a peeler shave the parme­san scat­ter­ing this over the top.

Top this with the chunky rose­mary crou­tons and the pars­ley and serve.

SUB­STI­TUTE IN­GRE­DI­ENTS: With a fan­tas­tic salad like this you can do won­ders, swap the let­tuce with cold pasta, cooked rice, quinoa or cous­cous add a squeeze of le­mon or driz­zle of bal­samic for an­other easy salad idea.

PHOTO: ME­GAN RIZZO

◗ Do­minique Rizzo’s an­tipasto salad with torn rose­mary crou­tons.

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