Antipasto Platter

Appetizer

Difficulty: Easy Servings: 10 Source:

Ingredients

300 g kalamata olives

100 g lamb prosciutto thinly sliced

100 g spicy salami thinly sliced

PICKLED OCTOPUS:

2 kg baby octopus

1 cup water

1 clove garlic crushed

1 medium brown onion chopped finely

1 cup white vinegar

1/2 cup olive oil

ROASTED CAPSICUMS:

4 medium yellow capsicums 800g

4 medium red capsicums 800G

1/2 cup olive oil

3 cloves garlic sliced thinly

2 tablespoons flat-leaf parsley finely chopped fresh

PESTO SALAD:

1 1/2 cups fresh basil tightly packed

1 tablespoon pine nuts toasted

1 clove garlic crushed

2 tablespoons parmesan cheese finely grated

2 tablespoons olive oil

500 g bocconcini cheese chopped coarsely

250 g cherry tomatoes halved

Directions

Just before serving, arrange olives, prosciutto, salami, pickled octopus, roasted capsicums and pesto salad on large platter.

Pickled Octopus: Discard heads and beaks from octopus; cut octopus into quarters. Combine octopus with the water in large saucepan; simmer, covered, about 1 hour or until octopus is tender. Drain; cool. Combine octopus with remaining ingredients in medium bowl, cover; refrigerate 3 hours or overnight.

Roasted Capsicums: Quarter capsicums, remove and discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes, peel away skin, cut capsicum into thick strips. Toss capsicum with remaining ingredients in medium bowl.

Pesta Salad: Blend or process basil, nuts, garlic, parmesan and oil until almost smooth. Toss bocconcini and tomato with pesto in medium bowl.

Nutrition

42g fat; 2518kJ