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Method
Step 1
To make fennel seed marinated olives, place almonds and combined olives in a heatproof jar. Heat oil, fennel and chilli in a saucepan over low heat for 1 min or until aromatic. Add to the olive mixture in the jar.
Step 2
To make the baked brie, preheat oven to 180°C. Line a small baking tray with baking paper. Unwrap the brie and place on the lined tray. Top with thyme and drizzle with honey. Bake for 10 mins or until heated through.
Step 3
Meanwhile, to make the zucchini ribbon salad, place the zucchini, basil, lemon zest, lemon juice, oil and garlic in a large bowl. Toss to combine. Season.
Step 4
To make the melon ball and bocconcini salad, use a melon baller to scoop balls from the rockmelon and honeydew melon. Place in a small bowl. Add the bocconcini and gently toss to combine. Place the mint and oil in a food processor and process until smooth. Drizzle over melon mixture.
Step 5
Drain fennel seed marinated olives. Arrange on a large serving platter with the prosciutto, salami, beetroot dip, pumpkin dip, blue cheese, fetta, asparagus, radish and tomato. Combine olive oil and vinegar in a bowl. Add to the platter with the brie, zucchini salad and melon ball and bocconcini salad.
Create a spread to impress with this gourmet antipasto platter. From fresh veggies to marinated fetta to creamy hommus, it has it all.
Method
Step 1
To make fennel seed marinated olives, place almonds and combined olives in a heatproof jar. Heat oil, fennel and chilli in a saucepan over low heat for 1 min or until aromatic. Add to the olive mixture in the jar.
Step 2
To make the baked brie, preheat oven to 180°C. Line a small baking tray with baking paper. Unwrap the brie and place on the lined tray. Top with thyme and drizzle with honey. Bake for 10 mins or until heated through.
Step 3
Meanwhile, to make the zucchini ribbon salad, place the zucchini, basil, lemon zest, lemon juice, oil and garlic in a large bowl. Toss to combine. Season.
Step 4
To make the melon ball and bocconcini salad, use a melon baller to scoop balls from the rockmelon and honeydew melon. Place in a small bowl. Add the bocconcini and gently toss to combine. Place the mint and oil in a food processor and process until smooth. Drizzle over melon mixture.
Step 5
Drain fennel seed marinated olives. Arrange on a large serving platter with the prosciutto, salami, beetroot dip, pumpkin dip, blue cheese, fetta, asparagus, radish and tomato. Combine olive oil and vinegar in a bowl. Add to the platter with the brie, zucchini salad and melon ball and bocconcini salad.
