All you need to do before assembling the platter is warm the olives and char the asparagus.
GDT Antipasto Platter
Ingredients
Ingredient
Couple
Family
Chili and orange olives
Couple
1 pottleFamily
Savour cheese
Couple
1 packageFamily
Giardiniera pickled vegetables
Couple
1 pottleFamily
Black Doris ‘Zephyr’ sauce
Couple
1 jarFamily
Vic's baugettes
Couple
2Family
Red pepper hummus
Couple
1 pottleFamily
Grilled eggplant dip
Couple
1 pottleFamily
Breadman corn crackers
Couple
1 packetFamily
Fresh dates
Couple
1 packetFamily
Asapargus
Couple
1 bunchFamily
Thyme and lemon salt
Couple
1 packetFamily
Instructions
1
Get your biggest chopping board or serving platter ready.
Pull the Black Doris dip, Savour cheese and dates from the fridge and bring to room temperature.
Preheat the grill to high.
2
Toss the asparagus with a little oil, don’t trim the ends, these act as handles.
Place under the grill and cook for 4 minutes, until just to brown. Allow to cool, then season with thyme and lemon salt.
3
Gently warm the olives in a sauce pan.
Strain the pickled veggies.
Cut the bread (if you want to) and transfer the dips to small bowls.
Assemble everything on the board or platter and serve.
