Antipasto Stack

Antipasto Stack

Antipasto Stack

By: Georgia Harding

This antipasto stack is a sensational starter for two. It’s so quick and easy to make and has the most incredible flavour combination. Make sure you choose the best vine-ripened tomato and the freshest basil.



Prep time

Cook time



  • 1 vine-ripened tomato, sliced into 4
  • 6 slices salami
  • ½ bunch basil, leaves plucked
  • Juice of ½ a lemon
  • ¼ cup cashew nuts
  • 3 tbsp olive oil
  • Sea salt & black pepper, to taste
  • 1 burrata (or buffalo mozzarella)


  • On a serving plate, alternate the slices of tomato with the salami and basil leaves.
  • In a small blender or in a mortar and pestle, blend the lemon juice, cashew nuts, olive oil and seasoning to form a creamy basil oil.
  • Place the burrata on top of the stack and spoon over the basil oil.
  • Serve with crackers or crusty sourdough.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Georgia Harding

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.

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