Prosciutto & ratatouille platter

Name: Prosciutto & ratatouille platter
Ingredients: 20 fine slices prosciutto; 6-7 bocconcini (baby mozzarella), sliced thickly; spoonfuls of ratatouille (see below); 20 fresh basil leaves; extra virgin olive oil; Peel and slice two large red onions.; Take 1 large red pepper (or 2 small), remove the pith and seeds and cut the flesh into strips.; Chop 1 large unpeeled eggplant into cubes.; Peel 4 tomatoes by first plunging into boiling water for 3 minutes. Chop roughly.; Sauté the onion slices in 5 tbsp oil over moderate heat.

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At the festive time of the year it is all about being clever with what you have on hand and can supplement with a quick trip to the deli. Here’s a tasty twist on the Italian classic insalata...

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Serving platter

Ingredients

20 fine slices prosciutto
6-7 bocconcini (baby mozzarella), sliced thickly
spoonfuls of ratatouille (see below)
20 fresh basil leaves
extra virgin olive oil
Peel and slice two large red onions.
Take 1 large red pepper (or 2 small), remove the pith and seeds and cut the flesh into strips.
Chop 1 large unpeeled eggplant into cubes.
Peel 4 tomatoes by first plunging into boiling water for 3 minutes. Chop roughly.
Sauté the onion slices in 5 tbsp oil over moderate heat.