Antipasti Sharing Board Recipe | Tesco Real Food

Ingredients

• 3 baby plum tomatoes, halved
• 12 basil leaves, plus extra to garnish
• 6 mozzarella pearls
• ½ ciabatta loaf, sliced on the diagonal into 1cm slices
• 1 garlic clove, peeled and halved
• 1 tbsp olive oil
• 200g pack Italian antipasto selection platter
• 140g pack green olives with lemon and herb marinade
• 50g black olives, drained
• ½ red and ½ yellow pepper, deseeded and sliced into thin batons
• 50g (2oz) Gorgonzola, left at room temperature for about 30 minutes, to soften
• 200ml half-fat crème fraîche
• 15g basil, leaves removed and chopped
• 25g sundried tomatoes, finely chopped