Antipasto Recipes - Recipes
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Vanilla cupcakes recipeNEWYour guests will love these yummy white cupcakes that are topped with a cream cheese frosting and berries. |
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Tortilla Chips with Fresh Mango and Tomato SalsaNEWHere is a fresh-tasting, colourful salsa that is rich in vitamins and valuable anti-oxidants. |
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Tomato BruschettaNEWLow in kilojoules and very high on flavour, tomatoes are a wonderful food. Along with vitamin C,... |
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Tomato and prosciutto bruschettas recipeNEWCapture the flavour of the Mediterranean with these bite-sized toasts topped with pesto, thinly... |
| Three-tomato marinara sauceNEWLow in kilojoules and very high on flavour, tomatoes are a wonderful food. Along with vitamin C,... |
Featured Content
Featured Content
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 | Figs with prosciuttoLuscious ripe figs go so well with lean prosciutto, and make an elegant little starter salad. In this delectable version, the vitamin content is boosted with the addition of green beans and bulb fennel, plus some fresh pineapple for an unexpected touch of tangy sweetness. |  | Teriyaki-glazed prawn saladEast meets West in this intriguing salad of tender prawns, salty prosciutto, zucchini, tomatoes and Chinese cabbage in a Japanese-style teriyaki dressing. Serve it as a stylish lunch dish, with baguette or ciabatta. |  | Grilled vegetable bruschettaThis easy recipe will give your meal the flavour of the sun-drenched Mediterranean, where garlic is served with just about everything. Serve warm and be generous with the olive oil. This dish makes a substantial pre-dinner snack. |  | Tomato and basil galettesGalette is the French term for a flat, round pastry or cake. The galettes here are made from wholemeal scone dough flavoured with a little parmesan. They make a delicious base for a tomato, basil and pine nut topping. Serve as a snack or starter, or as a light lunch with a mixed leaf salad. | Goat's cheese and cranberry tartletsThese little shortcrust pastry cases have a delectable tart-sweet filling of cranberry sauce, goat's cheese and a yogurt custard. They make a fine lunch dish or a fairly substantial starter. Serve with a crisp mixed leaf salad. |  | Provencale roasted vegetable and fetta sliceThis colourful tart combines classic flavours of Provence - capsicums, zucchini, tomatoes, garlic and fresh herbs - with piquant fetta in a crisp, olive oil pastry case. The tart can be served hot or cold, and would be perfect for a summer picnic or alfresco lunch in the garden. |  | Deluxe asparagus tartThe filling for this very special tart combines asparagus spears with strips of prosciutto, peas and grated pecorino in a garlic-flavoured egg custard. The pastry case is made from a light yeasted shortcrust that is surprisingly low in fat. |  | Topsy-turvy apple and sultana tartThis delectable tart is rather like the French tarte Tatin, being turned out upside down to serve. The pastry used is shortcrust made with reduced-fat cream cheese and butter, and there is plenty of juicy fruit filling. |  | Apricot flapjack tartMake the most of aromatic, golden apricots when they're in season by using them in this attractive tart. It has a sweet orange shortcrust base and is topped with a crumbled flapjack-style mixture of oats, sultanas, hazelnuts and seeds. Serve slightly warm for dessert or with afternoon tea. |  | Meringue-topped currant tartletsMake these irresistible tartlets at the height of summer when strawberries and currants are in season. The luscious tartlet cases are made with a light almond pastry, filled with fruit and topped with a layer of crisp meringue with a marshmallowy centre. |
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