Antipasto Platter Recipe
Summary
Preparation Time35 MinCooking Time20 Min
Ready In55 MinDifficulty LevelMedium
Ingredients
| Three-cheese dip | ||
| 125 g / 4 oz creamy blue cheese, crumbled | ||
| 125 g / 4 oz ricotta cheese, drained | ||
| 125 g / 4 oz provolone cheese, grated | ||
| Sour cream | 1 Tablespoon | |
| Snipped chives | 3 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Black peppercorns | 1 Teaspoon, crushed | |
| Vegetable and herb crisps | ||
| 3 zucchini, cut in long thin strips | ||
| Eggplant | 1 Large, thinly sliced | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| 20 leaves each basil and sage | ||
| Parsley sprigs | 20 Small | |
| Crunchy prosciutto | ||
| Prosciutto slice | 12 | |
| 2 tablespoons balsamic or red wine vinegar | ||
| Garlic | 2 Clove (5gm), crushed | |
Directions
1. To make dip, place blue cheese, ricotta cheese, provolone cheese and sour cream in a bowl and mix well to combine. Stir in chives, lemon juice and black pepper. Cover and chill until required.
2. To make crisps, place zucchini and eggplant in a colander, sprinkle with salt and set aside to stand for 20 minutes. Rinse vegetables under cold running water and pat dry with absorbent kitchen paper. Heat oil in a large saucepan until a cube of bread dropped in browns in 50 seconds. Cook vegetables and herbs in batches for 2-3 minutes or until crisp. Remove, using a slotted spoon, and drain on absorbent kitchen paper.
3. Cut prosciutto slices in half, lengthwise. Place vinegar and garlic in a small bowl and whisk to combine. Brush prosciutto with vinegar mixture and cook under a preheated medium grill for 1-2 minutes each side or until crisp. Serve warm or cold, on a platter with dip and crisps.
2. To make crisps, place zucchini and eggplant in a colander, sprinkle with salt and set aside to stand for 20 minutes. Rinse vegetables under cold running water and pat dry with absorbent kitchen paper. Heat oil in a large saucepan until a cube of bread dropped in browns in 50 seconds. Cook vegetables and herbs in batches for 2-3 minutes or until crisp. Remove, using a slotted spoon, and drain on absorbent kitchen paper.
3. Cut prosciutto slices in half, lengthwise. Place vinegar and garlic in a small bowl and whisk to combine. Brush prosciutto with vinegar mixture and cook under a preheated medium grill for 1-2 minutes each side or until crisp. Serve warm or cold, on a platter with dip and crisps.
Chef
