Mediterranean platter

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How to make Mediterranean platter

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:45
  • Total Time : 1:00

Ingredients

  • 2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1 long baguette, thinly sliced
  • 200g marinated olives
  • 200g thinly sliced mortadella
  • 300g piece baked ricotta (see note)

Caponata

  • 2 tablespoons olive oil
  • 1 medium red onion, thinly sliced
  • 1 yellow capsicum, thinly sliced
  • 1 red capsicum, thinly sliced
  • 1 baby eggplant, sliced
  • 1 tablespoon red wine vinegar
  • 400g can crushed tomatoes
  • 2 teaspoons caster sugar

Method

  • Step 1 Make caponata: Heat oil in a large, deep frying pan over medium heat. Cook onion and capsicum for 5 minutes or until softened. Add eggplant. Cook for 10 minutes or until softened. Add vinegar, tomatoes and sugar. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until slightly thickened.
  • Step 2 Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Combine oil and 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.
  • Step 3 Arrange olives, mortadella, ricotta and garlic croutons on a platter. Serve with Caponata.

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