- Serves 6
- 35 minutes
- Difficulty Easy
- 13 Ingredients
An easy entertaining idea for a quick Italian inspired antipasto platter. This recipe brings your platter to life, turning it into a fresh seasonal salad with crunchy rosemary baked croutons.
Ingredients (serves 6)
- 1 loaf of crusty bread, torn into 4-5cm pieces
- 1/3 cup cup virgin olive oil
- 2 sprigs of rosemary
- 1 clove of garlic
- 2 heads of curly leaf lettuce or 1 x 200g bag of salad mix
- 700g IGA antipasto ingredients including sun dried tomatoes, olives, roasted capsicum, artichokes, roasted eggplant, baby bocconcini
- 6 slices of thinly sliced prosciutto
- 100g of thinly sliced chorizo sausage
- 1 punnet of cherry tomatoes
- 1 long cucumber, sliced
- ½ bunch of parsley, leaves picked
- 100g block of parmesan cheese
- salt & pepper
Notes... -Another great idea for a take anywhere dish is cut the top off a crusty cob loaf and hollow out the centre alternately layering it with a mixture of antipasto ingredients, lettuce or spinach and slices of tomato, shaved parmesan and leaving it to sit in the fridge pressed down for at least 20 minutes, place the lid on and slice to serve. -For a delicious tart, lay down a sheet of puff pastry, scatter over the combined antipasto mix and then fold up the edges baking the pastry in a hot oven of 200c for 25 minutes until puffed and golden, slice to serve. -When plating up ingredients for an antipasto platter here are a couple of tips: consider having the items in small decorative dishes so that the oils and flavours don’t all mix together, roll a thin slice of prosciutto around a bocconcini ball and fasten it with a tooth pick; drizzle these with olive oil, a squeeze of lemon and a pinch of salt, wrap pieces of marinated eggplant around a piece of sundried tomato, a slice of parmesan cheese and a leaf of fresh basil, open up olives remove the seeds and stuff them with whipped fetta, closing them back up and wrapping them with a basil leaf and fasten with a toothpick, chop the deseeded olives, sundried tomatoes and marinated capsicum with a handful of parsley leaves and serve onto toasted French stick as a bruschetta topping.
- Preheat the oven to 180 degrees
- Place the chunks of bread into a bowl, combine the olive oil, rosemary leaves, garlic and salt and pepper in a food processor and blend to combine, tip this over the bread and with your hands toss the bread with the rosemary oil and the sliced chorizo. Place the bread onto a tray and bake until golden brown for about 15 minutes.
- Wash and drain the lettuce and place it into a large serving bowl, scatter over the antipasto mix, prosciutto, the chorizo, halved cherry tomatoes, sliced cucumber and with a peeler shave the parmesan scattering this over the top.
- Top this with the chunky rosemary croutons and the parsley and serve.
Recipe Antipasto salad with torn rosemary croutons
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