Italian-style antipasti plate – Food & Home Magazine

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