Entertaining is easy with Dominique Rizzo’s antipasto platter.
Nothing’s easier than a fresh Italian-inspired salad with croutons
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
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.
Dominique Rizzo’s antipasto salad with torn rosemary croutons.