• 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.

    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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