Antipasto platter

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

Recipe «Antipasto platter» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.