Antipasti platter

Recently I've been so into the idea of having antipasti. It all started a few weeks ago, when I was coming over my friend Bianca's house and I didn't want to come empty-handed. So I decided on something quick and easy and brought ingredients for a simple antipasti platter.

Antipasti, or antipasto, is an Italian word meaning 'before the meal'. It is served as the first course of a traditional Italian meal, although I've seen places around Melbourne that serves it as a main course. I know I can get full from one plate!

Antipasti usually consists of cured meats such as prosciutto and salami, sun-dried tomatoes, marinated olives and a generous drizzle of virgin olive oil on top.

It's no secret, though, that the dish enjoys a lot of variations. I, too, have my own version of it - for example, I substitute the marinated olives with sauteed eggplants and throw in ciabatta bread to the mix.

 

 

Ingredients

1 eggplant, sliced

1 tomato, sliced

250g marinated bocconcini (I used Mamma Lucia Marinated Bocconcini in Chive & Garlic)

8 slices of hot Hungarian salami

8 slices of roasted beef

8 slices of ciabatta bread (I used Delbake ciabatta rolls)

125ml extra virgin olive oil

Salt and pepper, to season

Serves 4

Method

Heat about half of the olive oil in a saucepan; add the eggplant slices, salt and pepper

Once the eggplant has turned tender and brown in colour, place them on one side of a serving platter

Add a little more olive oil to the saucepan and fry the sliced tomato; add salt and pepper

While waiting, toast the bread slices until golden-brown

Once done, place the tomato in the same platter as the fried eggplant

Arrange the bocconcini, toasted bread slices, hot Hungarian salami and roasted beef around the platter

Drizzle with remaining olive oil

(Credit: thanks to my sister who recommended the Delbake ciabatta rolls. They worked perfectly with the rest of the platter)