New Idea

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


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


250g punnet cherry tomatoes,

quartered 150g chargrille­d capsicum,


½ small red onion,

finely chopped

2 tsps caster sugar

2 tsps red wine vinegar


1 small (30cm) French

bread stick

¼ cup olive oil

½ tsp garlic powder

PROSCIUTTO GRISSINI 9 thin slices prosciutto 125g box grissini

1 To make dip, blend all ingredient­s in blender until smooth. Season with salt and pepper. Place in 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 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.

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