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> Prosciutto and Capsicum Grissini with Antipasto
Prosciutto and Capsicum Grissini with Antipasto
Recipe By:
Sacla
sacla.com.au
[1]
Prep Time:
10 minutes
Serves:
6
Ingredients
290g jar artichoke hearts
190g jar sun-dried tomatoes
1 cucumber
1 carrot, peeled
16 slices prosciutto or jamon
190g jar Sacla Capsicum Fig & Hazelnut Sauce
125g box grissini breadsticks
1 punnet cherry tomatoes
1/2 cup black kalamata olives
Crusty bread, for serving
Method
Drain artichokes and sun-dried tomatoes and cut cucumber and carrot into batons.
Spread each slice of prosciutto with Sacla Capsicum Fig & Hazelnut Sauce and wrap around a grissini stick.
Arrange on a platter with all the antipasto ingredients and serve any remaining sauce alongside in a bowl. Serve with crusty bread.
Links
[1] http://sacla.com.au