This recipe first appeared inFood magazine84年问题。
Roasted capsicum, olive, cheese and salami antipasto mix
This beautifully flavoured roasted capsicum, olive, cheese and salami antipasto mix is great served as part of an antipasto platter with an Italian-style bread
- 15 mins preparation
- Serves 6
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Ingredients
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon chopped fresh oregano or ½ teaspoon dried oregano
- 1 clove garlic, crushed
- 1 red capsicum, roasted and skin and seeds removed
- 1 yellow capsicum, roasted and skin and seeds removed
- 1/2 cup kalamata olives
- 1/2 cup sicilian green olives
- 50 gram sliced salami, cut into strips
- 50 gram parmesan, cut into 1cm chunks
- 1/2 cup fresh basil leaves, larger leaves torn, plus extra to garnish
- 1 teaspoon pine nuts, lightly toasted
Method
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1In a small bowl whisk together the olive oil, balsamic vinegar, oregano and garlic. Set aside for 15 minutes for the flavours to infuse.
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2In a large bowl combine the remaining ingredients. Toss through the dressing, cover and leave to sit in a cool spot or the refrigerator for several hours for the flavours to infuse. Serve as part of an antipasto platter with an Italian-style bread.
Notes
PER SERVE: Energy: 311kcal, 1302kj Protein: 8g Fat: 30g Saturated fat: 6g Cholesterol: 18mg Carbohydrate: 3g Fibre: 2g Sodium: 797mg
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