Photo: Markus Spiske
Summer deli platter
5 ingredients
10 min
Serves 4
openrecipes
Cheat your way to dinner party compliments by making the most of your deli counter and creating this amazing antipasti
Estimated Nutrition (whole recipe, rough)
886
Calories
31g
Protein
26g
Fat
131g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Vegetable | 1 tbsp (14g) | 120 |
| Artichoke | 1 medium (128g) | 60 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g tub ricotta
- handful chives
- 4 sundried tomatoes
- selection of vegetables from the deli counter, such as roasted aubergines and peppers, artichoke hearts , olives and balsamic red onions
- toasted pitta bread or breadsticks, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes