Antipasto Platter Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Antipasto platter Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Antipasto platter.

Bring a friendly, relaxed conversation to your party with this gourmet vegetarian antipasto platter.


1 loaf crusty Italian-style bread
60ml (1/4 cup) olive oil
1 garlic clove, peeled
150g marinated chargrilled capsicum, drained, cut into strips
150g drained marinated feta
40g baby rocket leaves
2 tbs toasted pine nuts (Duck’s brand)
200g bought hummus
1 x 280g can sundried tomato & feta dolmades
180g marinated mushrooms, drained
150g marinated mixed olives, drained
4 marinated artichokes, quartered


Preheat panggangan to 220°C. Cut bread into 3 equal portions. Cut portions in half diagonally to form triangles.

Brush bread with 2 tbs of the oil and place on a baking tray. Bake in preheated panggangan for 6-8 minutes or until golden brown and hot. Remove from oven. Lightly rub bread with garlic clove.

Combine capsicum, feta, rocket and pine nuts in a medium bowl. Place the hummus in a bowl and drizzle with the remaining olive oil. Arrange the bread, dolmades, mushrooms, olives and artichokes on a serving platter. Serve immediately with hummus and capsicum salad.

Australian Good Taste – October 2004 , Page 39
Recipe by Kerrie Sun

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