Italian-style antipasti plate
A mouthwatering Mediterranean combo
15 mins
Super easy
serves 6
About the recipe
Ingredients
2 x 150g balls mozzarella, torn in half
1 red chilli, deseeded and finely chopped
20 slices quality prosciutto/bresaola/salami
1 x 280g jar Artichokes in Olive Oil, drained, oil reserved
1 x 290g jar Sundried Tomatoes in Olive Oil, drained, oil reserved
1 x 290g jar Balsamic Sundried Peppers in Oil, drained, oil reserved
3 tablespoons mixed olives
a handful of cherry tomatoes, halved
Parmesan, for shaving
1 x 20g pack of fresh basil, leaves picked
a loaf of ciabatta bread, sliced
1 clove of garlic, cut in half
Method
Bring out this gorgeous antipasti plate before dinner and guests will be fighting over it
- Place the mozzarella at the edges of a large plate and scatter with chilli. Arrange the cured meat and all the vegetables in small piles over the rest of the plate. Top the meat with some Parmesan.
- Put most of the basil leaves in a pestle and mortar or a Flavour Shaker with a pinch of salt and crush to a paste. Add a few tablespoons of the reserved olive oil from the jars and stir to make a basil-flavoured oil. Spoon it over the mozzarella and the vegetables, then drizzle with a little olive oil.
- Toast the ciabatta then rub lightly with the garlic, drizzle with a bit more of the reserved oil and serve everything together with the remaining basil leaves scattered over.
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