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Black Garlic Antipasti Dip
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Olives, prosciutto, salami, mozzarella, basil, roasted peppers and sun-dried tomatoes, all chopped up and mixed with extra virgin olive oil and our Black Garlic Paste. Served with crusty bread, it's the perfect starter or sharing plate.Ingredients
Method
Ingredients
- 4 tbsp extra-virgin olive oil
- 1 heaped tsp Bart Black Garlic Paste
- Small handful of basil leaves, finely chopped, plus extra leaves to serve
- 6 slices prosciutto, diced
- 6 slices salami, diced
- 2 roasted red peppers, diced
- 75g green olives, diced
- 150g sun-dried tomatoes, diced
- 125g mozzarella, diced
- Zest of one lemon
- 1/2 tsp Bart Pul Biber
- Pinch, sea salt
Method
1. Drizzle the olive oil onto a large serving dish. Add the black garlic paste and stir through the oil.
2. Tip in the chopped basil, prosciutto, Salami, roasted peppers, olives, sun-dried tomatoes, and mozzarella. Add the lemon zest and stir well.
3. Serve sprinkled with the Pul Biber and a sprinkle of sea salt along with some torn up basil leaves.
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