Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

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
  • Serves 4
  • Easy
  • Calories 351
  • Carbohydrates 17
  • Saturated Fat 7
  • Sugar 9
  • Protein 9
  • Fat 28
  • Fibre 6
  • Salt 5.65

Nutrition per serving

  • Calories 351
  • Carbohydrates 17
  • Saturated Fat 7
  • Sugar 9
  • Protein 9
  • Fat 28
  • Fibre 6
  • Salt 5.65

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

Tip

Lower fat
For a lower fat version, use Total 0% Greek yogurt instead of the ricotta.

Method

  1. Tip the ricotta into a bowl and stir to soften it. Snip in the chives.

  2. 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.

Suggested recipes from this collection...