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The Ultimate Entertaining Platter
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The Ultimate Entertaining Platter
Makes 8-10 a a nibble
Prep Time 15 minutes
Cook Time 4 minutes
Easy As
Ingredients
1 cup mixed olives
2 Tbsp olive oil
Zest of 1 lemon, peeled into long strips with a peeler
1 tsp fresh thyme sprigs
1 tsp Gregg's Fennel Seeds
200 g whole brie
1 Tbsp honey
4 thyme sprigs
135 g pottle Mediterranean Margherita Layered Dip
135 g pottle Mediterranean Beetroot and Feta Cream Layered Dip
1 avocado, sliced in half
1 Tbsp chia seeds
Deli meats e.g. prosciutto, salami, bier sticks
Various breads and crackers
Prepared vegetables e.g. baby carrots, roasted red peppers, cherry tomatoes, celery sticks, asparagus, charred broccolini
Nuts - walnuts, pistachios, almonds
Fruit - kiwifruit, sliced melon, grapes
Fresh herbs to garnish

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
To prepare the marinated olives, place the olives, olive oil, lemon zest, thyme and Gregg's Fennel Seeds into a jar. Refrigerate for 1 hour before using.
Step 2
To prepare honey and thyme brie, preheat the oven to 180°C. Place the brie onto a shallow baking tray lined with baking paper. Bake for 3 to 4 minutes until the brie is soft and bulging.
Step 3
Meanwhile, arrange all other ingredients on a large platter. Add the warm brie, drizzle with honey and garnish with thyme sprigs.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup mixed olives
2 Tbsp olive oil
Zest of 1 lemon, peeled into long strips with a peeler
1 tsp fresh thyme sprigs
1 tsp Gregg's Fennel Seeds
200 g whole brie
1 Tbsp honey
4 thyme sprigs
135 g pottle Mediterranean Margherita Layered Dip
135 g pottle Mediterranean Beetroot and Feta Cream Layered Dip
1 avocado, sliced in half
1 Tbsp chia seeds
Deli meats e.g. prosciutto, salami, bier sticks
Various breads and crackers
Prepared vegetables e.g. baby carrots, roasted red peppers, cherry tomatoes, celery sticks, asparagus, charred broccolini
Nuts – walnuts, pistachios, almonds
Fruit – kiwifruit, sliced melon, grapes
Fresh herbs to garnish
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