Ingredients

The following ingredients have 4 Servings
  • 2 x 150 g mozzarella balls torn in half
  • 1 red chilli deseeded and finely chopped
  • 20 slices quality prosciutto/bresaola/salami
  • 280 g artichokes in olive oil drained, oil reserved
  • 290 g sundried tomatoes in olive oil drained, oil reserved
  • 290 g balsamic sundried peppers in oil drained, oil reserved
  • 3 tablespoons mixed olives
  • 1 handful cherry tomatoes halved
  • Parmesan for shaving
  • 20 g fresh basil leaves picked
  • 1 loaf ciabatta bread sliced
  • 1 clove garlic cut in half

Instruction

  • 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.