Antipasto platter

Cooking Vegetarian Antipasto platter

Bring a friendly, relaxed conversation to your party with this gourmet vegetarian antipasto platter.

Lables: Vegetarian Fish free Shellfish free
  1. Preheat oven to 220°C. Cut bread into 3 equal portions. Cut portions in half diagonally to form triangles.
  2. Brush bread with 2 tablespoons of the oil and place on a baking tray. Bake in preheated oven for 6-8 minutes or until golden brown and hot. Remove from oven. Lightly rub bread with garlic clove.
  3. Combine capsicum, feta, rocket and pine nuts in a medium bowl. Place the hummus in a bowl and drizzle with the remaining olive oil. Arrange the bread, dolmades, mushrooms, olives and artichokes on a serving platter. Serve immediately with hummus and capsicum salad.

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1 loaf crusty Italian-style bread
60ml olive oil
1 garlic clove, peeled
150g marinated chargrilled capsicum, drained, cut into strips
150g feta
40g baby rocket leaves
2 tbsp toasted pine nuts
200g bought hummus
1 x 280g can sundried tomato & feta dolmades
180g marinated mushrooms, drained
150g marinated mixed olives, drained
4 marinated artichokes, quartered

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Vegetarian
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