Recipe

Antipasto plate

Delight your guests with an irresistible assortment of antipasto goodies waiting to be gobbled up over a glass of wine.

  • 5 mins cooking
  • Serves 8
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Ingredients

Antipasto plate
  • 1/2 cup (125ml) lemon juice
  • 1/2 cup (125ml) extra virgin olive oil
  • 1/4 cup chopped fresh parsley
  • 1 clove garlic, crushed
  • 1 kilogram baby calamari, cleaned, sliced thinly
  • 250 gram small button mushrooms, sliced
  • 16 asparagus spears
  • 16 thin slices prosciutto
  • 150 gram thinly sliced sopressa salami
  • 200 gram baby bocconcini
  • 16 grissini

Method

Antipasto plate
  • 1
    Combine lemon juice, oil, parsley, garlic, salt and pepper in medium jug.
  • 2
    Drop calamari into a medium saucepan of boiling water, reduce heat. Simmer for 10 minutes or until calamari is tender; drain. Combine calamari and half the olive oil mixture in a non-metallic bowl. Cover, refrigerate for 4 hours or overnight.
  • 3
    Combine mushrooms and remaining olive oil mixture in a non-metallic bowl. Cover, refrigerate for 4 hours or overnight.
  • 4
    Wrap asparagus spears with prosciutto Cook on a preheated oiled grill pan or barbecue until browned lightly and tender.
  • 5
    On serving platter, arrange salami, bocconcini, olives, prosciutto-wrapped asparagus, marinated calamari, mushrooms and grissini.

Notes

Not suitable to freeze or microwave.

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