Mouthwatering Vegetarian Italian Antipasto Platter with Sun-Dried Tomato Bruschetta and Goat Cheese Crostini
A flavorful italian snack perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- Crusty Italian bread
- Sun
- dried tomatoes
- Goat cheese
- Olive oil
- Fresh basil
- Marinated olives
- Selection of Italian cheeses (e.g., Parmigiano
- Reggiano, Asiago, Provolone)
- Balsamic vinegar glaze
- Salt and pepper
Instructions
- a. Preheat oven to 375°F (190°C). Slice the Italian bread into thin, 1/2 inch (
- 2 cm) thick pieces. Arrange on a baking sheet. b. In a small bowl, mix together sun dried tomatoes, olive oil, fresh basil, salt, and pepper to taste. Spread the mixture evenly over the bread slices. c. Bake for 8 10 minutes or until lightly golden and crispy. Remove from oven and allow to cool slightly. d. Assemble the antipasto platter by arranging the sun dried tomato bruschetta, goat cheese crostini, marinated olives, and assorted Italian cheeses on a large serving tray or wooden board. Drizzle with balsamic vinegar glaze for an extra touch of flavor.
Chef’s Insight
The key to this dish is finding high-quality ingredients, such as fresh tomatoes, basil, and Italian cheeses. Don't be afraid to experiment with different combinations of cheeses and olives for a personalized touch.
Notes
Make sure to allow the bruschetta and crostini to cool slightly before assembling the platter to prevent sogginess.