Summer deli platter
- Preparation and cooking time
- No cook
- Serves 4
Cheat your way to dinner party compliments by making the most of your deli counter and creating this amazing antipasti
- 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
- 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.
For a lower fat version, use Total 0% Greek yogurt instead of the ricotta.