Summer deli platter
Cheat your way to dinner party compliments by making the most of your deli counter and creating this amazing antipasti
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
No cook
- Tip the ricotta into a bowl and stir to soften it. Snip in the chives.
- 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.
Lower fat
For a lower fat version, use Total 0% Greek yogurt instead of the ricotta.
Per serving
351 kcalories, protein 9g, carbohydrate 17g, fat 28 g, saturated fat 7g, fibre 6g, sugar 9g, salt 5.65 g
Recipe from Good Food magazine, August 2007.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/4654/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 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
Buy ingredients
Search Good Food
For a reliable houmous recipe, who better to ask than The Hummus Bros? The boys were keen to share...
34
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
No cookCouldn't be simpler
Ingredients
- 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
Per serving
351 kcalories, protein 9g, carbohydrate 17g, fat 28 g, saturated fat 7g, fibre 6g, sugar 9g, salt 5.65 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
