Original Avocado Antipasto
This is the no-cook appetizer for when you want the table to look like you tried very hard. Buttery avocado, briny olives, creamy feta and ripe tomatoes get a glossy basil-garlic vinaigrette, making every crostini scoop taste like a little Mediterranean vacation.
Ingredients
Method
- Add avocados, tomatoes, olives and feta to a wide serving bowl. Keep the avocado pieces a little chunky so the antipasto has texture.
- Whisk Ellbee's Original Gourmet Garlic, Ellbee's Basil Olive Oil and Ellbee's Champagne Balsamic Vinegar in a small bowl. Season lightly with salt and pepper.
- Drizzle dressing over the antipasto and fold gently just until glossy. Finish with torn basil.
- Serve immediately with warm crostini or pita chips for scooping.
Notes
Time: 20 min
Kitchen tip: To keep the avocado bright, wait to dice it until everything else is prepped and dressed. A gentle fold is all it needs.
