Vegetable antipasti recipe
Gorgeous summer vegetables are the star of this antipasti recipe — serve as a starter at your next dinner party.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Peeler
- Microplane
- Citrus press
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Bread knife
- Mixing bowl
- Airtight container
- Refrigerator
- Serving platter
Ingredients
- Marinated tomatoes
- 400g cherry tomatoes
- A few fresh thyme sprigs
- 2 fresh bay leaves
- Extra-virgin olive oil (about 150ml)
- Roasted fennel with chilli oil
- ½ red chilli, finely chopped
- 1 tsp sea salt
- 6 tbsp extra-virgin olive oil
- 1 large fennel bulb, trimmed and cut lengthways into 8 wedges
- 1 tbsp fennel seeds
- Courgette ribbons
- 2 large courgettes (see tip)
- 125g buffalo mozzarella, at room temperature
- A few fresh basil sprigs, leaves finely sliced
- Extra-virgin olive oil to drizzle
- Finely grated zest and juice ½ lemon
- Focaccia or similar bread to serve
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