GDT Antipasto Platter

Ingredients

Ingredient
Couple
Family
Chili and orange olives
Couple
1 pottle
Family
Savour cheese
Couple
1 package
Family
Giardiniera pickled vegetables
Couple
1 pottle
Family
Black Doris ‘Zephyr’ sauce
Couple
1 jar
Family
Vic's baugettes
Couple
2
Family
Red pepper hummus
Couple
1 pottle
Family
Grilled eggplant dip
Couple
1 pottle
Family
Breadman corn crackers
Couple
1 packet
Family
Fresh dates
Couple
1 packet
Family
Asapargus
Couple
1 bunch
Family
Thyme and lemon salt
Couple
1 packet
Family

All you need to do before assembling the platter is warm the olives and char the asparagus.

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.



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.