ANTIPASTO PLATTER
PREP + COOK TIME 20 MINUTES SERVES 6
grissini, prosciutto, baby carrots, cucumber, flat beans and grape tomatoes, to serve
GREEN OLIVE DIP
- 200g pitted Sicilian green olives, drained (see notes)
- ½ teaspoon fresh thyme leaves
- 1 teaspoon finely grated lemon rind
- 250g light sour cream
- 2 teaspoons extra virgin olive oil
1 Place olives, thyme, lemon rind and sour cream in a small food processor; process until almost smooth but with some texture. Season with freshly ground black pepper. Transfer to a small bowl and drizzle with olive oil.
MARINATED BOCCONCINI
- 2 medium (300g) ripe Roma tomatoes
- 2 tablespoons dukkah (see notes)
- 1 tablespoon finely chopped fresh flat-leaf parsley 300g cherry bocconcini, drained
1 Grill the whole tomatoes on all sides over a flame until blackened all over. If you don’t have a gas cooktop, you can grill the tomatoes on a preheated char-grill pan). Remove from heat, peel skins and discard. Chop finely; transfer to a bowl. Stir through remaining ingredients.
GRILLED PEACHES WITH WHIPPED RICOTTA & AMARETTI
PREP + COOK TIME 35 MINUTES SERVES 6
This story is from the Issue 67 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 67 2021 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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