Christmas antipasto platter

Ingredients

Ingredient
Couple
Family
Vine tomatoes
Couple
1 pack
Family
2 pack
Parmesan*
Couple
1 pack
Family
1 pack
Basil*
Couple
All/half
Family
All/half
French bread
Couple
2
Family
3
Giardiniera vegetables
Couple
1 pottle
Family
1 pottle
Snow peas
Couple
1 bag
Family
1 bag
Chili olives
Couple
1 pottle
Family
1 pottle
Maple sumac nuts and fruit
Couple
1 bag
Family
1 bag
Beetroot hummus
Couple
1 pottle
Family
1 pottle

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.

Instructions

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.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

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This week's recipe

GDT bibimbap

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Twin bean enchiladas with sour cream and pickled jalapeños

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Thai tofu salad with chili lime dressing and jasmine rice

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Chipotle chili loaded baked potatoes with slaw

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Roast eggplant and tomato spaghetti with capers and rustic walnut pesto

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