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cooking: None
preparation: 10 Mins
serves: 4-6
vegetarian: No
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Mixed Italian Antipasti |
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This colourful selection of cold meats, salads and olives would makes a wonderful, relaxed lunch for 4 or casual starter for 6-8 people. Serve with a glass or two of red wine. There looks to be a lot of ingredients, but the different elements are all so easy to make. If you like, marinate the bean salad and olives overnight in the fridge. |
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Ingredients:
INGREDIENTS
*A selection of Merchant Gourmet 'Charcuti' to serve
For the olives:
100g pitted black olives, drained
*2 tbsp lemon infused olive oil
1 small red chilli, finely chopped
2 tbsp chopped fresh coriander
For the bean salad:
1 (400g) can cannellini beans, drained
1 small red onion, finely sliced
*3 tbsp basil infused olive oil
1 tbsp chopped flat parsley
For the mozzarella salad:
1 (150g) bag mozzarella cheese, drained
3 ripe vine tomatoes, sliced
*3 tbsp basil infused olive oil
basil leaves to garnish
For the garlic bread:
1 French stick, sliced on the diagonal
*6 tbsp garlic infused olive oil
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HOW TO COOK IT |
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1. Prepare the olives: mix the olives together with the lemon oil, chilli and coriander. Season and set aside.
2. Make the bean salad: mix the beans together with the onion, basil oil and parsley. Season and set aside.
3. Make the mozzarella salad: thinly slice the mozzarella and tomatoes, then arrange in overlapping slices on a serving plate. Sprinkle over the olive oil, season well and finish with basil leaves.
4. For the garlic bread: arrange the slices on a baking tray, sprinkle over the garlic oil and bake at 200C/Fan 180C/400F/Gas Mark 6 for 6-8 mins, turning over once or until pale golden and crisp.
5. Finally arrange the slices of charcuti on a serving platter and serve the bean salad, olives and mozzarella salad alongside. Serve with the garlic bread. |
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