Proost Gifts! Exclusive gifts, hampers & products from Margaret River, Perth and the rest of Western Australia

This webpage features recipes which use several products which can be found at Proost... this page is tastebud heaven!

• Penny's Special Yummie Stuff Strawberry Vinegar Salad
• Caponata Antipasto with Olio Bello Olive Oil
• Goat's Cheese Crostini with Proscuitto and Food Symphony Port-Soaked Figs

If you have a delish recipe and would like share it with other food lovers, please email it to us on sales@proost.com.au.

Penny's Special Yummie Stuff Strawberry Vinegar Salad

Recipe supplied by Penny from Deacons

• 4 tbsp Yummie Stuff Strawberry Vinegar
• 1 bunch of spinach or rocket leaves
• 1 avocado
• 6 walnuts, crushed
• 4 slices of proscuitto, cut
• Cheddar cheese, grated or diced
• Warm crusty bread, to serve

Method

Simply mix all ingredients together and drizzle with Yummie Stuff Strawberry Vinegar.

Serves 4

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Caponata Antipasto with Olio Bello Olive Oil

Recipe supplied by Olive Oil Tree to Table by Peggy Knickerbocker

• 4 tbsp Olive Oil Olio Bello Premium Blend
• 1 large onion, sliced
• 2 celery sticks, sliced
• 450g aubergines (eggplant) diced
• 5 ripe tomatoes, chopped
• 3 tbsp red wine vinegar
• 1 tbsp sugar
• 2 tbsp capers
• 12 olives, stoned
• pinch of salt
• 4 tbsp chopped fresh parsley, to garnish
• warm crusty bread and marinated olives, to serve

Method

Heat half the oil in a large heavy saucepan. Add the onion and celery and cook over a gentle heat for about 3 - 4 minutes to soften. Add the remainder of the oil with the aubergine and stir to absorb the oil. Cook until the aubergine begins to colour, then add the chopped tomatoes, garlic, vinegar and sugar. Cover the surface of the vegetables with a circle of greaseproof paper and simmer for 8 - 10 minutes. Add the capers and olives, then season to taste with salt. Turn the Caponata out into a bowl, garnish with parsley and serve at room temperature with warm crusty bread and olives.

Serves 4

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Goat's Cheese Crostini with Proscuitto and Food Symphony Port-Soaked Figs

Recipe supplied by Patricia Tew from Food Symphony

• 1 jar of Food Symphony Port-Soaked Figs
• 250g soft goats cheese (Kytren or Kervella)
• 1 tbsp extra virgin olive oil
• 1 sprig of thyme
• 1 tsp fine chopped white of spring onion
• 1 tsp lemon juice
• 10 slices of prosciutto
• 1 french stick
• 1 extra tbsp of extra virgin olive oil
• salt and cracked pepper

Method

Brush sliced bread with oil, place in 180 C pre- heated oven, roast until golden and crisp. Mix all remaining ingredients except figs, and prosciutto. Lightly cook prosciutto till crisp (turn after five minutes), for about 10 minutes. Spread cheese mix on crostini, top with slices of prosciutto and sliced figs and serve with a rocket salad.

Serves 4

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