Antipasto Platter
Delight in a gourmet journey with our Antipasto Platter recipe. A captivating array of cured meats, artisan cheeses, marinated vegetables, and olives come together to create a sensory masterpiece that embodies the essence of Mediterranean indulgence. Each bite offers a tantalising fusion of textures and tastes, inviting you to savour the rich flavours of Italy's finest ingredients. Perfect for sharing with friends and loved ones, our Antipasto Platter promises an exquisite culinary experience that captures the spirit of a leisurely European feast, offering a symphony of appetising morsels that transport you to the heart of Italian dining culture.
Ingredients
Marinated Eggplant
- 1 Egg Plant
- 2 cloves Garlic minced
- 1 tsp Oregano
- 1 tbsp White Vinegar
- 8 tbsp Olive Oil
- 0.5 tsp Chili Flakes
- Oilve oil to drizzle
- Salt and Pepper to taste
Herbed Zucchini Slices
- 1 Zucchini
- 1 clove Garlic minced
- 1 tsp Marjoram
- 1 tsp Parsley
- 1 tbsp White Vinegar Lemon Juice
- 4 tbsp Olive Oil
- Salt and Pepper to taste
Roasted Capsicums
- 1 Large Capsicum or 2 medium
- 1 tsp Rosemary
- 1 tsp Thyme
- 1 tbsp Balsamic Vinegar
- 3 tbsp Olive Oil
- Salt and Pepper to taste
Others
- 1 pack Cubed Cheese
- 1 pack Cured Deli Meat
- 1 Baguette
Instructions
Marinated Eggplant:
- Slice the eggplant thinly and lay it on a baking sheet with some salt and pepper and a drizzle of olive oil. Roast at 180 C for about 15 minutes or until soft and thoroughly cook through.
- In a small saucepan, on low medium heat, heat up (but not fry) the chilli flakes, garlic and oregano and keep warm.
- When eggplant is ready, remove from oven and place into warm saucepan. Add vinegar. Remove from stove and let cover and rest to room temperature.
Herbed Zucchini Slices
- Slice zucchini into strips and marinate in a mixing bowl with a olive oil, marjoram, parsley, vinegar and garlic for about 15 - 20 minutes.
- On a hot fry pan, sear the zucchini slices making sure to drain the olive oil. Don't discard excess oilve oil.
- After searing, replace the seared sliced into the excess flavoured oil and let marinate. Season with salt and pepper. Rest to room temperature.
Roasted Capsicums
- Rub a little olive oil on whole capsicum and roast at 180deg C for about 15-20 minutes or until fully cooked.
- In a mixing bowl combine olive oil, rosemary, thyme, balsamic vinegar and salt and pepper.
- When capsicum is ready, peel the skin, de-seed and slice the wedges and marinate into oil. Rest to room temperature.
Assembly
- Toast some bread, with a little live oil (or butter) in the oven.
- Make sure the all ingredients (except bread) is at room temperature.
- Assemble your vegetables w/ cheese and cured hams.
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