This recipe allows you to make a colourful creation of your antipasto favourites. This antipasto plate can also be easily modified to suit vegetarian, dairy-free and gluten-free diets. As a guide, these are the items I like to include.
- 4 gourmet sausages, cooked, cold, sliced
- 8 thin slices of prosciutto
- 8 thin slices of salami
- 4 hard-boiled eggs, quartered
- 100g marinated fetta, broken into bite size pieces
- 100g semi-dried tomatoes
- 4 pieces of roasted capsicum, thinly sliced
- 1 bunch green or red grapes
- 4 dried pears, halved lengthways
Arrange all items on a large serving platter. Depending on how artistic you want to be, allow 15-30 minutes for arranging, as well as about 10 minutes for washing, peeling, chopping and slicing.Serve with some sliced crusty bread.
- Make use of your local deli to further reduce the workload.
- Cannot over-stress the importance of good quality sausages, particularly if this is to be a breakfast dish. Consider substituting ham off the bone for the spicy meats if you and/or your guests have delicate constitutions.
- I like to slow roast tomatoes – they are a much smoother flavour than the semi-dried type. Cut four tomatoes (e.g Roma) in quarters, toss in two tablespoons of olive oil, sprinkle with some brown sugar and roast at 150C for 1-1.5 hours.