An­tipasto plat­ter to start

Central Queensland News - - 2017 CHRISTMAS CATALOGUE -

AN AN­TIPASTO plat­ter is easy gourmet food guar­an­teed to de­light vis­i­tors and fam­ily.

A light meal in it­self, here is a no-fuss plat­ter with plenty of piz­zazz.

It is a great ac­com­pa­ni­ment for Christ­mas drinks.

Grilled zuc­chini

2 green zuc­chini, thinly sliced length­ways

1 tsp olive oil

■ Pre­heat grill on high and place zuc­chini brushed with the oil on a bak­ing tray or the bar­be­cue plate.

■ Cook for 3-4 min­utes each side or un­til golden.

■ Re­move from heat and set aside for 5 min­utes to cool.

Grilled egg­plant

500g egg­plant, thinly sliced into rounds, 1 ta­ble­spoon sea salt, olive oil.

■ Layer salt and egg­plant in a colan­der and set aside for 5 min­utes.

■ Rinse salt off un­der cold wa­ter; dry with a pa­per towel.

■ Heat a char grill over high heat.

■ Cook egg­plant, in batches, for 4 to 5 min­utes each side or un­til browned and ten­der.

■ Driz­zle oil over egg­plant and ar­range on an­tipasto plate.

An­tipasto plat­ter

100g olives

char grilled egg­plant and zuc­chini

200g drained ar­ti­choke hearts, quar­tered mar­i­nated fetta cheese

1 jar mar­i­nated mush­rooms, fresh cap­sicum, thinly sliced semi-dried toma­toes, a pun­net of fresh cherry toma­toes, thin slices of pro­sciutto, halved length­ways, small se­same grissini, 6 fresh basil leaves

Ar­range the zuc­chini, egg­plant, fetta, olives, basil, fresh sliced cap­sicum, ar­ti­choke hearts, pro­sciutto slices, mar­i­nated mush­rooms, cherry toma­toes and a hand­ful of semi-dried toma­toes on a serv­ing plat­ter.

Serve with grissini or your choice of fresh warm bread.

En­joy with friends and fam­ily around the Christ­mas ta­ble.

This is the perfect start to a tasty, fes­tive feast ev­ery­one can en­joy.

PHOTO: JOHN MCCUTCHEON

Cre­ate a de­li­cious an­tipasto plat­ter for a day of graz­ing.

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