Vegetarian Antipasto

For many years I worked right up to 24 December, but still looked forward to a relaxed Christmas Day with family and friends around our table. Remember it doesn’t have to be complicated to be delicious or impressive. Inspired by travels around the Mediterranean, I like to keep things super simple with platters of food down the centre of a long table. To the colourful array of vegetarian antipasto below, I add cooked prawns with lots of lemon wedges; smoked salmon with caperberries, dill and thinly sliced red onion; salumi such as pancetta, ‘nduja, salami and salsiccia from Salumi Australia; a large tin of good anchovy fillets in olive oil and a bowl of Losada olives. Grilled Zucchini with Stracciatella, Scarole di Natale (see video below) and Figs & Prosciutto make great additions too, plus lots of crusty bread. The capsicum, eggplant and mushrooms are all best cooked the night before and the asparagus can be as well. In the morning, everything, including the Insalata Caprese, can be assembled on the platter and covered in the fridge until just before the guests arrive. And of course, we’ll be drinking Sbagliato, Aperol Spritz or one of my other Top 5 Prosecco cocktails!

Serves 4 or more