Antipasti Platter

, from Issue #39. September, 2015
Photography by Aaron McLean.
Antipasti Platter

This is the occasion to bring out your best bottle of balsamic vinegar. With only a few ingredients, each needs to be of good quality to make this recipe shine.


Roasted Tomatoes with Balsamic Vinegar and Pine Nuts
12 medium vine tomatoes, stem on
olive oil
To assemble
2 tablespoons pine nuts, roasted and roughly chopped
extra virgin olive oil
balsamic vinegar
sea salt and freshly ground pepper

Asparagus with Anchovy Mayonnaise and Chopped Egg
24 asparagus spears, tough ends snapped off
1/3 cup good quality mayonnaise
2 anchovy fillets, finely chopped, or more to taste
1-2 tablespoons milk
1 hard-boiled egg
freshly ground pepper

Prosciutto with Rocket and Pear
1 firm but ripe pear
2 tablespoons olive oil
1 tablespoon lemon juice
2 handfuls wild rocket leaves
sea salt and freshly ground black pepper
12 slices prosciutto or serrano ham


Roasted Tomatoes with Balsamic Vinegar and Pine Nuts

Put the tomatoes on a baking tray and drizzle with a little olive oil.

Roast for 8-10 minutes until the skins have started to split. Leave to cool in the baking dish. Carefully peel off the skin, leaving the stem intact then using a fish slice, gently transfer the tomatoes to
a serving platter.

Drizzle each tomato with a little olive oil and balsamic vinegar then a pinch of sea salt, freshly ground pepper and the chopped pine nuts. Makes 12 roasted tomatoes

Asparagus with Anchovy Mayonnaise and Chopped Egg

Blanch the asparagus in boiling salted water until crisp tender. Drain and immediately plunge into a large bowl of iced water. Leave for 2-3 minutes then drain and pat dry with kitchen towels.
The asparagus will go slimy if left in the iced water for too long.

Combine the mayonnaise and anchovies in a bowl and add enough milk to make a pourable consistency.

Arrange the asparagus on a serving platter and drizzle with the mayonnaise.

Halve the egg and finely chop the egg white. Scatter over the asparagus then push the egg yolk through a fine sieve over the top of the salad and grind over a little pepper. 

Prosciutto with Rocket and Pear

Quarter the pear lengthwise and remove the core. Cut each quarter into 6 long slices. Toss with the olive oil and lemon and season with salt and pepper.

Place a small bundle of rocket and 2 slices of pear on each slice of prosciutto and roll up tightly. Makes 12 pieces