Summer deli platter
Cheat your way to dinner party compliments by making the most of your deli counter and creating this amazing antipasti
- Prep: 10 mins
No cook
- Serves 4
- Easy
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
Lower fat
For a lower fat version, use
Total 0% Greek yogurt instead
of the ricotta.
Method
-
Tip the ricotta into a bowl and stir to soften
it. Snip in the chives.
-
Add the sundried tomatoes, season to
taste, then stir well. Put the deli veg onto
a platter with toasted pittas or breadsticks
and serve with the dip.
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