Summer deli platter
Serves 4
Easy
Prep:
No cook
Cheat your way to dinner party compliments by making the most of your deli counter and creating this amazing antipasti
Skip to ingredients
Showing items 1 to 3 of 6
- 250g tub ricotta
- handful chives
- 4 sundried tomatoes
- selection of vegetables from the deli counter, such as roasted aubergines and peppers, artichoke heartsolives and balsamic red onions
- toasted pitta breador breadsticks, to serve
Nutrition: per serving
- kcal351
- fat28g
- saturates7g
- carbs17g
- sugars9g
- fibre6g
- protein9g
- salt5.65g
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.
