Summer deli platter
Cheat your way to dinner party compliments by making the most of your deli counter and creating this amazing antipasti
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ratings
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, salt 5.65 g
Recipe from Good Food magazine, August 2007.
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http://www.bbcgoodfood.com/recipes/4654/
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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
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ratings
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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, salt 5.65 g
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