Difficulty level: Easy
Time: 20 mins
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.
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
- 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 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.