Antipasto Platter

Posted By :: Nisha Anand
Serving Size ::	4-6
Cuisine type ::	Italian
Cooking time ::	20-40 mins
Course ::	Snacks

INGREDIENTS

350g feta cheese, diced
300g fresh mushrooms
2 large red capsicums
200g black olives
DRESSING 1:
1/2 cup olive oil
1/3 cup white wine vinegar
3 cloves garlic, crushed
1 tbsp fresh rosemary, finely chopped
2 fresh red chilies, finely chopped
DRESSING 2:
1/2 cup olive oil
1 tbsp honey
2 cloves garlic, cut into slivers
1 tbsp fresh thyme leaves, finely chopped
1 tbsp lemon juice
1 tbsp lemon rind
1-2 tsp freshly ground black pepper

METHOD

Combine all the ingredients together for Dressing 1 in a bowl mix and keep side. Do the same thing with the ingredients for Dressing 2. 

Remove stems from mushrooms. Wipe with a damp tea towel and cut into bite-sized pieces. 

Grill capsicums on an open flame until skin blisters and blackens. Place the capsicums in a plastic bag for approximately 10 minutes. Peel away blackened skin, rinse and slice capsicums. Marinate mushrooms, capsicums and olives in Dressing 1. 

Marinate feta cheese in Dressing 2. Cover and refrigerate for at least 6 hours before serving.

To serve, remove cheese and marinated vegetables with slotted spoon and place on large serving platter. Serve with crusty French bread.

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