Savour the seasonal delight of an Autumn Platter, featuring roasted vegetables, a variety of cheeses and olives, fresh fruits, chorizo, and a creamy pumpkin hummus with Black Garlic Cherry Paste and Black Garlic Savoury Paste.
Autumn Platter
Rated 5.0 stars by 1 users
Category
Entertaining
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Indulge in the rich and diverse flavours of the Autumn Platter, a perfect combination of roasted vegetables, cheeses, fresh fruits, and charcuterie, enhanced with the unique taste of Black Garlic Cherry Paste. This platter is an ideal choice for a cosy gathering, offering a variety of textures and tastes that celebrate the bounty of the season.
Begin by roasting tender pumpkin and carrots, seasoned with olive oil and salt, to create a warm, comforting base for the platter. As the vegetables roast, arrange an assortment of marinated artichokes, diced feta cheese, sun-dried tomatoes, mixed olives, pistachios, pretzels, red grapes, pear slices, and chorizo sausage on a large board. Use small bowls to contain the messier ingredients and ensure an aesthetically pleasing presentation.
To complement these elements, prepare a creamy pumpkin hummus by blending the roasted pumpkin with chickpeas, tahini, Black Garlic Savoury Paste, lemon juice, and water, then season to taste. Scoop the hummus into a bowl, sprinkle with dukkah, and add it to the board along with the roasted carrots. Fry flatbread in butter until heated through, sprinkle with salt and fresh parsley, then slice and arrange on the platter.
The Autumn Platter, with its rich blend of savoury and sweet components, is perfect for sharing and enjoying the flavours of the season. Serve it while the bread is hot to ensure a truly delightful experience.
Author:Black Garlic & Co.
Ingredients
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One tbsp olive oil
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Eight marinated artichoke quarters
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One half cup feta cheese, diced
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One half cup sun-dried tomatoes
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One half cup mixed olives
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One half cup pistachios
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One half cup pretzels
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One bunch of red grapes
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One pear, sliced
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One chorizo sausage, sliced
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One heaped tbsp Black Garlic Cherry Paste
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400g tin chickpeas, drained
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50g hulled tahini paste
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One flat tbsp Black Garlic Savoury Paste
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One half lemon, juiced
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40ml water
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One tbsp dukkah
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One tbsp butter
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Four serves flatbread
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One tbsp fresh parsley, finely chopped
Directions
Preheat the oven to 200 degrees Celsius. Line a large baking tray with baking paper.
Place pumpkin and carrots on the tray and coat with olive oil, and season with salt. Put in the oven on the middle shelf for about half an hour until the vegetables are tender.
In the meantime, prepare the autumn board. Use small bowls when needed to contain oily or messy ingredients.
Arrange artichokes, feta, sun-dried tomatoes, olives, pistachios, pretzels, grapes, pear, chorizo and cherry paste around the board.
Once the baked vegetables are cooked, then make the hummus. Use a single-serve blender (e.g. Nutri- Bullet) to blitz roast pumpkin with chickpeas, tahini, savoury paste, lemon juice, water, salt and pepper until a thick consistency forms. Scoop into a bowl and sprinkle with dukkah, then add to the board along with the baked carrots.
In a large frying pan, heat butter, then fry the flatbread on both sides for a couple of minutes until heated through. Sprinkle with salt and parsley, then slice into pieces.
Add the bread to the board and serve while the bread is hot.
