Summer deli platter
- Good Food team
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Serves 4
Easy
Prep: 10 mins
No cook
A star rating of 3 out of 5.2 ratingsRate
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Cheat your way to dinner party compliments by making the most of your deli counter and creating this amazing antipasti
Easily doubled
Easily halved
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Ingredients
Nutrition
Units:
MetricUS
-
250g tub ricotta
-
handful chives
-
4 sundried tomatoes
-
selection of vegetables from the deli counter, such as roasted aubergines and peppers, artichoke hearts
olives and balsamic red onions
-
toasted pitta bread
or breadsticks, to serve
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Nutrition: per serving
- kcal351
- fat28g
- saturates7g
- carbs17g
- sugars9g
- fibre6g
- protein9g
- salt5.65g
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Method
-
step 1
Tip the ricotta into a bowl and stir to soften it. Snip in the chives.
-
step 2
Add the sundried tomatoes, season to taste, then stir well. Put the deli veg onto a platter with toasted pittas or breadsticks and serve with the dip.
RECIPE TIPS
LOWER FAT
For a lower fat version, use Total 0% Greek yogurt instead of the ricotta.
Recipe from Good Food magazine, August 2007
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A star rating of 3 out of 5.2 ratings
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