This is gonna be very quick to assemble, all the more time to enjoy the season.
*If you’re on the Wellington or 5-night plan, the basil is a shared ingredient. Use half for each dish
*Parmesan is a shared ingredient. Use half for each dish.
Christmas antipasto platter
Ingredients
Ingredient
Couple
Family
Vine tomatoes
Couple
1 packFamily
2 packParmesan*
Couple
1 packFamily
1 packBasil*
Couple
All/halfFamily
All/halfFrench bread
Couple
2Family
3Giardiniera vegetables
Couple
1 pottleFamily
1 pottleSnow peas
Couple
1 bagFamily
1 bagChili olives
Couple
1 pottleFamily
1 pottleMaple sumac nuts and fruit
Couple
1 bagFamily
1 bagBeetroot hummus
Couple
1 pottleFamily
1 pottleInstructions
1
Preheat the oven to 180 degrees Celsius.
Slice the bread into 1 cm strips. Lay on a baking tray and drizzle with olive oil. Bake in the oven for 5 minutes, or until crispy.
2
Remove the core from the tomatoes, and dice the into rough 1 cm cubes. Place in the bowl, mix with the parmesan and a good splash of olive oil. Remove the basil leaves from the stalk and thinly slice, mix into the tomatoes.
3
Gently warm the olives, just to take the chill off.
Place the beetroot hummus and vegetables in small bowls.
Lay everything on a board and enjoy.
