Italian-style antipasti plate

January 6, 2009 (Last Updated: January 11, 2019)

If you find any of these ingredients hard to track down, you can still create something wonderful: just make sure you’ve got some nice cheese, good quality meat, a bit of veg and some olives. Chopped fresh chilli, fresh herbs and some decent extra virgin olive oil help pull the whole dish together nicely.

TO DRINK (F&HE): The Italian Frescabaldi Chianti or SA’s Leopard’s Leap Lookout Red are both perfect with this large variety of flavours.

Print Recipe

Italian-style antipasti plate

Prep Time: 20 mins – Cooking Time: 4

Ingredients

  • 2 x 150g mozzarella balls, torn in half
  • 1 red chilli, deseeded and finely chopped
  • 20 slices prosciutto, bresaola or salami
  • 1 x 280g jar artichokes in olive oil, drained, oil reserved
  • 1 x 290g jar sun-dried tomatoes in olive oil, drained, oil reserved
  • 1 x 290g jar chargrilled or deli peppers in olive oil, drained, oil reserved
  • 45ml (3 tbsp) mixed olives
  • a handful of cherry tomatoes, halved
  • Parmesan, for shaving
  • a small bunch of fresh basil, leaves picked
  • a pinch of salt
  • olive oil, to drizzle
  • a loaf of ciabatta bread, sliced
  • 1 garlic clove, halved

Instructions

1

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.

2

Put most of the basil leaves in a pestle and mortar or 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.

3

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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January 6, 2009 (Last Updated: January 11, 2019) By
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