Antipasto Plate.
May 2nd, 2010
An antipasto plate is a quick easy way to feed a group of visitors, and look a little bit fancy.
Makes one platter.
Ingredients.
Roast Basil Tomatoes
- 1 punnet cherry tomatoes
- 10 leaves basil
- 5 oregano leaves
- 1 tablespoon olive oil
- 1 small garlic clove
Mediterranean Vegetables
- 2 baby eggplants
- 1 regular zuchinni
- Olive oil
- Salt and pepper
Method.
Turn the oven on to a medium heat (about 160C / 320F).
Put the basil, oregano, garlic and tablespoon of oil in a mortar and pestle and grind into a paste. Halve the cherry tomatoes and place them cut side up on a baking tray. Spoon a little of the basil mixture on top of each tomato. Bake in the oven for two hours.
Slice the eggplant and zuchinni into thin strips and rub with salt. Set aside on a plate for ten minutes. Then wash the salt off and pat dry. Heat a griddle or fry pan, add a little olive oil and fry each piece of zuchinni and eggplant on both sides. Season with salt, pepper and little olive oil.
Serve the tomato, zuchinni and eggplant on a platter with olives, bread and hummus on the side.