Prosciutto and artichoke platter | Women's Weekly Food
Avoid the bowl of sad crisps and cheap dips this party season with this fresh, hand-made party platter.
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.womensweeklyfood.com.au.
Ingredients
- 340 g asparagus, trimmed
- ¼ cup (60ml) extra virgin olive oil
- 1 small French bread stick, sliced
- 100 g thinly sliced prosciutto
- 6 marinated fetta, crumbled
- 6-8 small figs (390g), torn in half
- 1 tablespoon baby capers
- ¼ cu[ loosely packed small basil leaves
- Lemon dressing
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon caster sugar
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