Summer deli platter

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Cheat your way to dinner party compliments by making the most of your deli counter and creating this amazing antipasti


  • 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


  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.

Recipe from Good Food magazine, August 2007

By Good Food

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