I love to cook at home for my family.
Anne Salatandre
From Manila, PH
Member Since Mar, 2014
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Recipe for Mediterranean Platter
Ingredients

1 long baguette (thinly sliced)

300g piece baked ricotta

200g thinly sliced mortadella

200g marinated olives

1 garlic clove (crushed)

2 tbsp olive oil

Caponata:

400g can crushed tomatoes

1 red capsicum (thinly sliced)

1 medium red onion (thinly sliced)

1 yellow capsicum (thinly sliced)

1 baby eggplant (sliced)

1 tbsp red wine vinegar

2 tbsp olive oil

2 tsp caster sugar

Preparation Method

Make caponata:

Heat oil in a large, deep frying pan over medium heat.

Cook onion & capsicum for 5 minutes or until softened then add eggplant.

Cook for 10 minutes or until softened. Add vinegar, tomatoes & sugar then bring to the boil.

Reduce heat to low & simmer for 20 minutes or until slightly thickened.

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Combine oil & garlic in a small bowl. Arrange bread slices, in a single layer on prepared tray.

Brush with oil mixture. Bake for 10 minutes or until lightly browned.

Arrange olives, mortadella, ricotta & garlic croutons on a platter. Serve with Caponata.

Mediterranean Platter
Prepration Time: 0 hrs 20 mins
Cook Time: 0 hrs 45 mins
Serves: 6 Persons
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