Prosciutto and artichoke platter

Avoid the bowl of sad crisps and cheap dips this party season with this fresh, hand-made yet completely simple party platter.

  • 25 mins preparation
  • Serves 8
  • Print


  • 340 g asparagus, trimmed
  • ¼ cup (60ml) extra virgin olive oil
  • 1 small French bread stick, sliced
  • 100 g thinly sliced prosciutto
  • 6 marinated fetta, crumbled
  • 6-8 small figs (390g), torn in half
  • 1 tablespoon baby capers
  • ¼ cu[ loosely packed small basil leaves
Lemon dressing
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon caster sugar


Lemon dressing
  • 1
    Combine ingredients in a screw-top jar; 
shake well. Season to taste.
  • 2
    Toss asparagus with 2 teaspoons of the oil; cook on a heated barbecue (or grill or grill pan), turning, for 5 minutes or until just tender.
  • 3
    Brush bread slices with remaining oil; cook on barbecue grill plate for 1 minute each side or until lightly charred.
  • 4
    Arrange the asparagus, bread, prosciutto, artichoke, fetta and fig on 
a platter; sprinkle over the capers and basil. Just before serving, drizzle with lemon dressing.


Not suitable to freeze or microwave.

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