In a formal Italian meal, antipasto is the traditional first course. We have a more pared back and casual approach to entertaining, and a selection of antipasto is the ultimate grazing platter. Aside from ham and cheese, here are two other recipes to jazz up the platter.
In a formal Italian meal, antipasto is the traditional first course. We have a more pared back and casual approach to entertaining, and a selection of antipasto is the ultimate grazing platter. Aside from ham and cheese, here are two other recipes to jazz up the platter.
CHARGRILLED EGGPLANT AND ZUCCHINI
Prep and Cook 20 mins | Serves 6-8
2 medium (800 g) eggplants
4 medium (480 g) zucchini
Extra virgin olive oil spray
¼ cup (60 ml) extra virgin olive oil
2 tbsps balsamic or red wine vinegar
1 clove garlic, crushed
¼ cup fresh flat-leaf parsley leaves
Preheat a chargrill pan over high heat. Cut eggplant into 5 mm rounds. Cut zucchini into 5 mm lengths. Spray eggplant and zucchini with olive oil spray season with salt. Cook, in batches, for 3 mins on each side or until tender and grill marks appear. Arrange on a platter. For dressing, whisk together olive oil, vinegar and garlic; drizzle over eggplant and zucchini. Serve topped with parsley.
GARLICKY MUSHROOMS
Prep and Cook 30 mins | Serves 6-8
500 g Swiss brown mushrooms
2 cloves garlic, sliced thinly
8 sprigs thyme, plus extra to serve
¼ cup (60 ml) extra virgin olive oil
2 tbsps red wine vinegar
Preheat oven to 200 C (180 C fan-forced). Line a large roasting pan with baking paper. Place mushrooms in the pan; top with garlic and thyme sprigs. Drizzle with oil and vinegar; season. Cover pan loosely with baking paper. Bake for 15 mins or until mushrooms are tender. Serve topped with extra thyme sprigs.
THE ART OF ARRANGING
There are no hard and fast rules to follow - it’s a delicious mix of thinly sliced cured meats, hard and soft cheese, olives, a dip or two and either fresh, pickled or chargrilled vegetables, artfully placed on a board or platter. Serve with fresh bread or flatbread crackers.
PHOTO: JAMES MOFFATT / BAUERSYNDICATION.COM.AU
