Name: Roasted capsicum, olive, cheese and salami antipasto mix
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1/3 cup olive oil; 1/4 cup balsamic vinegar; 1 tablespoon chopped fresh oregano or ½ teaspoon dried oregano; 1 clove garlic, crushed; 1 red capsicum, roasted and skin and seeds removed; 1 yellow capsicum, roasted and skin and seeds removed; 1/2 cup kalamata olives; 1/2 cup sicilian green olives; 50 gram sliced salami, cut into strips; 50 gram parmesan, cut into 1cm chunks; 1/2 cup fresh basil leaves, larger leaves torn, plus extra to garnish; 1 teaspoon pine nuts, lightly toasted

Roasted capsicum, olive, cheese and salami antipasto mix

This beautifully flavoured roasted capsicum, olive, cheese and salami antipasto mix is great served as part of an antipasto platter with an Italian-style bread

Serves 6

Prep

15M

This recipe first appeared in Food magazine issue 84.

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Ingredients

1/3 cup olive oil

1/4 cup balsamic vinegar

1 tablespoon chopped fresh oregano or ½ teaspoon dried oregano

1 clove garlic, crushed

1 red capsicum, roasted and skin and seeds removed

1 yellow capsicum, roasted and skin and seeds removed

1/2 cup kalamata olives

1/2 cup sicilian green olives

50 gram sliced salami, cut into strips

50 gram parmesan, cut into 1cm chunks

1/2 cup fresh basil leaves, larger leaves torn, plus extra to garnish

1 teaspoon pine nuts, lightly toasted

Method

1.In a small bowl whisk together the olive oil, balsamic vinegar, oregano and garlic. Set aside for 15 minutes for the flavours to infuse.

2.In a large bowl combine the remaining ingredients. Toss through the dressing, cover and leave to sit in a cool spot or the refrigerator for several hours for the flavours to infuse. Serve as part of an antipasto platter with an Italian-style bread.