recipes
Antipasto Stacks
A spectacular start to any meal with just a little assembly required.
serves 4
10 min prep
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ingredients
| 250g jar marinated chargrilled vegetables 8 slices bread Leggo's Pesto of choice for spreading 100g goats' cheese 2 slices prosciutto, grilled and crumbled 1 cup rocket leaves Olive oil and balsamic vinegar to garnish |
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instructions
step 1
Drain oil from marinated vegetables and reserve. Slice vegetables into 2cm wide strips.
step 2
Using a 7cm round scone cutter cut out 8 bread rounds. Lightly brush bread surface with some of the reserved oil and place on an oven tray. Grill for 1 minute on both sides or until the bread is golden brown.
step 3
To assemble the antipasto stacks, spread a little of Leggo's Pesto onto a bread round and arrange the vegetable slices on top. Top with grilled prosciutto and roughly crumbled goats' cheese and place a second bread round on top to create a lid.
step 4
Garnish with rocket leaves and drizzle with combined olive oil and balsamic vinegar. Repeat steps for remaining bread rounds.
recipe tip
Prosciutto can be omitted for a vegetarian option.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1210kJ (288Cal) | 726kJ (174Cal) |
| Protein | 11.9g | 7.1g |
| Fat - Total | 12.1g | 7.3g |
| - Saturated | 3.5g | 2.1g |
| Carbohydrate | 31.5g | 19.0g |
| - Sugars | 3.4g | 2.0g |
| Dietary Fibre | 2.6g | 1.6g |
| Sodium | 1050mg | 633mg |
| Potassium | 204mg | 123mg |
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Antipasto Stacks
Antipasto Stacks
A spectacular start to any meal with just a little assembly required.
ingredients
250g jar marinated chargrilled vegetables
8 slices bread
Leggo's Pesto of choice for spreading
100g goats' cheese
2 slices prosciutto, grilled and crumbled
1 cup rocket leaves
Olive oil and balsamic vinegar to garnish
instructions
step 1
Drain oil from marinated vegetables and reserve. Slice vegetables into 2cm wide strips.
step 2
Using a 7cm round scone cutter cut out 8 bread rounds. Lightly brush bread surface with some of the reserved oil and place on an oven tray. Grill for 1 minute on both sides or until the bread is golden brown.
step 3
To assemble the antipasto stacks, spread a little of Leggo's Pesto onto a bread round and arrange the vegetable slices on top. Top with grilled prosciutto and roughly crumbled goats' cheese and place a second bread round on top to create a lid.
step 4
Garnish with rocket leaves and drizzle with combined olive oil and balsamic vinegar. Repeat steps for remaining bread rounds.
serves 4 10 min prep recipe tip
Prosciutto can be omitted for a vegetarian option.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au