Spring Antipasto plate
From michellekoen 16 years ago
- 5 minutes to make
- Serves 4
his was assembled just prior to guest arriving, but you could do everything except the garnish and then put it covered in your fridge earlier. The freshness of these ingredients is very important. If it’s not citrus season where you are then save this recipe for when it is.
Ingredients
- 1 blood orange, peeled and sliced shopping list
- 8 slices proscuitto shopping list
- 2 avocados, sliced into wedges shopping list
- 100g roasted hazelnuts, skins off, finely chopped (I used Charlesworth’s, they were amazing) shopping list
- 250g white, firm, dutch goats milk cheese, sliced (this cheese is as white as snow, firm and comes in a large wheel with white rind with olive print on it, the brand begins with ‘z’, possibly zillfie) shopping list
- chopped mint and basil shopping list
- some lemon juice shopping list
- vinegarette shopping list
- juice of 2 or 3 blood oranges (~200ml) shopping list
- 1/2 tablespoon red wine viengar shopping list
How to make it
- In a small saucepan, combine the vinaigrette ingredients and reduce over a low heat to about 30% of the original volume or to a thick liquid.
- Combine the chopped herbs and nuts in a bowl.
- Arrange individual serving plates with fanned layers of proscuitto and goats cheese. Top each piece of proscuitto with a wedge of avocado or two, using a pastry brush lightly brush avocado with lemon juice to stop it from browning. Place in the centre of each plate a slice of orange and top with a sprinkle of nuts and herbs. Splash on the vinaigrette.
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