Antipasto Platter
We love sitting around a table with our friends, having a drink and catch up.
What better addition to those wonderful times than a delicious antipasti platter, to get your taste buds going?! Here is what we put on ours: zucchini rolls, melanzane al forno, caprese salad skewers, tuna dip, finocchio, grissini con speck, olive focaccia. Recipes below and find the focaccia here (serves 4)! Remember to tag us when you post your wonderful creations!
Crema di Tonno
Ingredients
3-4 tablespoons of sour cream with chives
1 can of tuna
1 teaspoon of olive oil
1 tablespoon of capers
50g sun-dried tomatoes
Method
Chop up the capers and sun-dried tomatoes
Mix all the ingredients together and season to taste
Melanzane al forno
Ingredients
4 large eggplants
1 sprig basil
2 cloves of garlic, smashed
1 tablespoon of white wine vinegar
25g sardines
1/4 preserved lemon
Method
Heat the oven to 220C
Cut the eggplants into 2cm thick discs, then mix in a bowl with half a teaspoon of salt
Transfer to a baking tray a coat both sides with olive oil, then bake for 35 minutes
Once baked take out of the oven and put to one side to cool
In a bowl, whisk together the sardines, vinegar, garlic, lemon, salt and pepper to taste
Pour in the oil and continue whisking until well combined
Finely chop the basil and add to the eggplant, the pour the sardine dressing over it
Mix together and serve
Zucchini rolls
Ingredients
2 zucchinis
3 tablespoons of ricotta cremosa
2 teaspoons of pesto verde
A solid sprinkling of pepper
Salt to taste
Method
Set your oven to 200C
Slice your zucchinis very thin, then grill for 15 minutes on each side
Mix your ricotta and pesto, and season with the salt and pepper
Spread the mixture along the length of the grilled zucchinis then roll
