How to Make Antipasti

Serves: 8

Preparation time: 10 mins

Cooking time: 5 mins

Ingredients needed to make Antipasti:

• 20 prosciutto slices
• One handful cherry tomatoes, halved
• 1 garlic clove, halved
• 280 gm artichokes in olive oil, drained and oil set aside
• 1 red chili, deseeded and finely chopped
• 290 gm balsamic sundried peppers in oil, drained and oil set aside
• 290 gm sundried tomatoes in olive oil, drained and oil set aside
• 20 gm fresh basil, leaves picked
• 3 tbsp mixed olives
• 2 (150 gm) mozzarella balls, torn into halves
• 1 loaf ciabetta bread, sliced
• Parmesan, for shaving

Cooking instructions for Antipasti:

• Arrange the mozzarella chunks along the edges of a large serving platter and sprinkle the chopped chili over them.
• Top it up with the cured meat slices and pile up the sundried peppers in the middle of the plate, followed by the tomatoes just beside them.
• Place the artichokes just beside the sundried veggies and sprinkle the Parmesan shavings on top of the cured meat.
• Toss most of the basil leaves into a mortar, along with a dash of salt and bash them with the pestle into a smooth paste.
• Drizzle few tbsp of the reserved oil over the basil paste and give it a nice stir to mix well.
• Pour it over the veggies as well as mozzarella until smothered completely and drizzle more reserved oil over them.
• Scatter the mixed olives on top and finish it off with a sprinkling of the basil leaves over the antipasti.
• Heat a griddle pan over moderate heat and place the ciabetta bread slices onto it, with the crusty side facing down.
• Toast them for a couple of minutes and rub the garlic on the toasted side.
• Spread a lashing of reserved olive oil over them and serve them alongside the plate of antipasti.

Image credit: Wikimedia Commons

Last Updated on May 14, 2013 by