Antipasto in a jar

antipasto-jar
  • Serving: 10
  • Prep time: 20 m
  • Cook time: 0 m
  • Ready in: 20 m
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Serve richly marinated vegetables and bocconcini for a sophisticated snack or starter.

Credit by: KingOfChef

Ingredients

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Nutrients

3318 kj ENERGY
79g FAT TOTAL
14g SATURATED FAT
4g FIBRE
10g PROTEIN
26mg CHOLESTEROL
509.56mg SODIUM
10g CARBS (SUGAR)
11g CARBS (TOTAL)

Step by step method

  • Step 1

    Pack all ingredients, except oil and vinegar, into a 3 litre-capacity sterilised glass jar (alternatively, divide between 2 smaller jars), ensuring that ingredients are evenly distributed.

  • Step 2

    Pour oil and vinegar into a large jug and whisk until well combined. Gradually pour oil mixture into jar, while at the same time using a skewer to poke mixture to ensure that oil reaches between ingredients and there are no air pockets, until ingredients are completely covered.

  • Step 3

    Refrigerate antipasto for at least 24 hours before serving to allow flavours to develop, then bring to room temperature before serving. Serve with bread.

Tips & variations

  • Cornichons are small sour French gherkins, available from supermarkets. Substitute with quartered gherkins.

  • Antipasto storage: The antipasto mixture will keep for up to 5 days in the fridge - the oil may solidify slightly when chilled, but will become liquid again at room temperature. To give the antipasto as a gift, omit the bocconcini and it will keep, refrigerated, for up to 2 weeks.

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