Prosciutto & Summer Veg Crudité Board
with Garlic Bread, Feta & Dips
Our festive platters are designed to share and are super easy to pull together so you can enjoy more quality time with your friends and whānau. Carrot, cucumber, capsicum and asparagus keep things colourful, alongside prosciutto, crumbly feta and garlic bread. Serve it up with basil pesto and smokey capsicum relish! Bon appétit!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Carrot
1
Cucumber
2
Capsicum
1
Asparagus
2
Garlic
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
4
Sliced Sourdough
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame)
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Eggs, Milk, Sesame, Wheat, Gluten, Soy, Fish)
70 g
Prosciutto
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk; )
Nutrition Values
Cooking Steps
- Thinly slice carrot and cucumber into sticks.
- Thinly slice capsicum.
- Trim and halve asparagus lengthways.
- Finely chop garlic. Cut or break cow's milk feta into large chunks.
- In a small microwave-safe bowl, combine the butter and garlic.
- Microwave in 10 second bursts until fragrant and melted. Season with a pinch of salt.
- Cut 1cm off the ends of the sourdough loaf, then cut into 4 even slices.
- Toast or grill sourdough to your liking.
- Brush garlic butter over toasted sourdough and slice into fingers.
- Transfer chargrilled capsicum relish to a small serving bowl.
- Transfer basil pesto to a second small serving bowl.
- Arrange prosciutto, pesto, capsicum relish, feta, veggies and garlic-butter sourdough on a serving platter to serve. Enjoy!
