Tasty platters for every party.
Italian Grazing Plate Serves 10-12, Prep and Cook: 1 hour
Shaved mild and hot Italian salami, sliced provolone cheese, marinated feta cheese, mixed olives and artichokes, baby rocket leaves and lemon wedges, to serve
HERB AND GARLIC RICOTTA DIP
400g ricotta cheese
½ cup Greek yoghurt
2 tblsps extra virgin olive oil,
plus extra to drizzle
1 tblsp lemon juice
2 small cloves garlic, finely
chopped
1 cup coarsely chopped
fresh basil
½ cup coarsely chopped
fresh parsley
SALSA ROSSA
250g punnet cherry tomatoes,
quartered
150g char-grilled capsicum,
chopped
½ small red onion, finely
chopped
2 tsps caster sugar
2 tsps red wine vinegar
GARLIC CRISPS
1small French bread stick
(30cm)
¼ cup olive oil
½ tsp garlic powder
PROSCIUTTO GRISSINI
9 thin slices prosciutto,
halved lengthways 125g box grissini
1 To make dip, blend all ingredients in a blender until smooth. Season with salt and pepper. Transfer to a serving bowl.
2 To make salsa rossa, combine all ingredients in a medium bowl. Season with salt and pepper. Transfer to a serving bowl.
3 To make garlic crisps, using a large serrated knife, cut bread into ½cm thick slices. Arrange in a single layer over two large oven trays. Brush tops with oil. Sprinkle lightly with garlic powder.
4 Cook in a moderate oven (180C) for about 5 to 8 minutes, or until crisp and light golden. Remove. Cool on trays.
5 To make prosciutto grissini, cut prosciutto slices in half lengthways. Wrap a piece around one half of each grissini stick.
6 To serve, drizzle a little extra olive oil over dip. Place dip and salsa on a large serving board with garlic crisps, grissini, salami, cheeses, olives, artichokes, rocket and lemon wedges.
TIP
Crisps can be made up to three days ahead. Store in an airtight container. Grazing plate, without crisps, can be assembled up to 2 hours ahead. Keep, covered, in the fridge. Add crisps just before serving.