Recipes For Dinner Party For 6
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To make fennel seed marinated olives, place almonds and combined olives in a heatproof jar. Heat oil, fennel and chilli in a saucepan over low heat for 1 min or until aromatic. Add to olive mixture in jar.
To make the baked brie, preheat oven to 180°C. Line a small baking tray with baking paper. Unwrap the brie and place on the lined tray. Top with thyme and drizzle with honey. Bake for 10 mins or until heated through.
Meanwhile, to make the zucchini ribbon salad, place the zucchini, basil, lemon zest, lemon juice, oil and garlic in a large bowl. Toss to combine. Season.
To make the melon ball and bocconcini salad, use a melon baller to scoop balls from the rockmelon and honeydew melon. Place in a small bowl. Add the bocconcini and gently toss to combine. Place the mint and oil in a food processor and process until smooth. Drizzle over melon mixture.
Drain fennel seed marinated olives. Arrange on a large serving platter with the prosciutto, salami, beetroot dip, pumpkin dip, blue cheese, fetta, asparagus, radish and tomato. Combine olive oil and vinegar in a bowl. Add to the platter with the brie, zucchini salad and melon ball and bocconcini salad.
100g prosciutto slices
100g salami slices
200g Beetroot Dip
150g Roasted Pumpkin & Dukkah Hommus Dip
150g Blue Cheese
350g marinated fetta
1 bunch asparagus, woody ends trimmed, chargrilled
1 bunch radishes, halved
200g mixed medley tomatoes, halved
Extra virgin olive oil, to serve
Balsamic vinegar, to serve
60ml olive oil
1 tsp fennel seeds
1 tsp dried chilli flakes
200g Triple Cream Brie
6 thyme sprigs
57.20 gm honey
2 zucchini, peeled into ribbons
125.00 ml basil leaves
1 lemon, zested, juiced
18.20 gm olive oil
1 garlic clove, crushed
1/2 honeydew melon
220g tub cherry bocconcini, drained
62.50 ml coarsely chopped mint
36.40 gm olive oil
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Create a feast fit for royalty with our gourmet antipasto platter! The addition of the salads adds freshness to the dish, making it the perfect appetiser for your next spring dinner party!