Recipe: Mediterranean appetiser platter

Juicy grapes and dried apricots provide a sweet counterpart to salty prosciutto and feta cheese.

Ingredients

½ cup plain hummus
3 tbsp extra virgin olive oil, divided
¼ tsp herbesde Provence
1 batch Mediterranean eggplant dip with sizzled garlic
3 large rainbow carrots, sliced lengthwise
½ cup raw fennel slices
4 sheets seeded crackers, broken in half
5 slices mini wholegrain baguette
85g sliced prosciutto
½ cup herbed feta crumbles
½ cup marinated artichoke hearts
1½ cups red grapes
¼ cup dried apricots
¼ cup fresh basil sprigs

Method

1. Spread hummus directly onto the board near one centre edge. Drizzle the hummus with 1 tablespoon oil and sprinkle with herbs.

2. Place eggplant dip in a small serving bowl and set on the opposite centre edge. Drizzle with 1 tablespoon oil.

3. Arrange carrot and fennel slices on one corner of the board, letting the carrots hang over the edge slightly.

4. Scatter crackers on the opposite end of the board.

5. Place baguette slices next to the eggplant dip.

6. Arrange prosciutto slices between the hummus and the eggplant dip.

7. Place feta in a small bowl and drizzle with the remaining 1 tablespoon oil.

8. Place the bowl in the corner of the board.

9. Place artichoke hearts in a small bowl and set it on the opposite end of the board from the feta.

10. Scatter grapes and apricots in any remaining open spaces on the board.

11. Garnish the board with fresh basil sprigs.

Recipe supplied by Jamie Vespa for Eating Well

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