Antipasto Recipe | Seafood | Melissa's

Antipasto Platter

Serves
2
Prep time
30min
Cook time
5min

Perfect platter for two with Melissa’s preserves, dried fruit and charcuterie.


Ingredients

½ Baguette, thinly sliced and toasted.
1 round Camembert, sliced in wedges.
Selection of Charcuterie meats.
Melissa's Raw Cashews.
Melissa's Droewors halved.
Melissa's Baby Black Figs halved.
Melissa's Yoghurt Dates.
Melissa's Bacon Jam served on the side.
Melissa's Pickled Peppers, sliced in half.
Melissa's Graham Crackers served on the side.
Melissa's Vegetable Crisps served on the side.
Melissa's Dried Apricot.
Cottage Cheese Dip
125g Cottage cheese
1 tsp Melissa’s Cook’s Sea Salt with Garden Herbs
2 tbsp Soft herbs, (basil, parsley, coriander) chopped roughly
Lemon, Lime and Chilli Olives
1 Cup Mix Olives.
2-3 Tbsp Melissa’s Extra Virgin Olive Oil.
2-3 Tsp Melissa’s Cook’s Sea Salt with Chilli, Lime & Coriander.
1 Lemon, (Zest and juice).
Fresh Fruit & Veg
Watermelon, cut to bite size squares.
Cucumber, cut into strips.
Fresh figs, halved.
Radishes.
Pomegranate pips.
Baby Heirloom Carrots.

Method

  1. Assemble all beautifully on a platter.
Cottage Cheese Dip
  1. Mix all the ingredients together.
Lemon, Lime and Chilli Olives
  1. Toss all the ingredients together.
Fresh Fruit & Veg
  1. Assemble beautifully on a platter.
Note:
Use your discretion of how much needed of each product, depending on the occasion.