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Antipasti in Insalata

Antipasti in Insalata

Recipe by Ray McVinnie

Antipasti in Insalata

Serves 6

For the tomatoes:
6 medium sized tomatoes
3 Tbsp extra virgin olive oil (EVO)
1 clove garlic, finely chopped
½ tsp dried oregano
Caster sugar for sprinkling
Sea salt and freshly ground black pepper


Preheat the oven to 100°C.

Slice each tomato in half and remove the seeds and pulp. Place the tomato halves side by side in an ovenproof dish, cut sides up. Put the EVO, garlic and oregano into a bowl. Mix well and brush over the cut sides of the tomatoes. Season well with salt and pepper and a little sugar. Place in the oven for two hours or until slightly shrivelled. Remove from the oven, cool and reserve while you make the salad.

For the salad:
2 handfuls baby cos leaves
1 handful radicchio leaves
6 slices prosciutto, each slice halved
¼ cup candied figs, thinly sliced
¼ cup Pinoli pine nuts , toasted
4 Tbsp extra virgin olive oil  (EVO)
2 Tbsp Forum Cabernet Sauvignon vinegar
12 crostini  or slices of toasted baguette
200g Provolone Dolce , grated
Sea salt and freshly ground black pepper

Preheat the grill.

Place the cos and radicchio leaves on a large platter. Place the prosciutto on top of salad leaves and sprinkle the figs and pine nuts over the top. 

Mix the EVO and vinegar together well, taste and season with salt and pepper. Spoon this over the salad.

Pile the cheese onto the croutons and place under the grill until melted and bubbling. Place the tomatoes and provolone toasts around the salad and serve.

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