Antipasti Summer Platter
Antipasti Summer Platter



  • 4 ripe peaches, stoned and cut into 8
  • 12 slices of quality prosciutto
  • 50g shaved parmesan
  • 1 red chilli, finely chopped
  • 2 handfuls of rocket or other peppery leaves
  • A glug of quality olive oil
  • Grissini sticks, to serve
  • Simply arrange the prosciutto, peaches and parmesan on a large platter, and sprinkle with chilli and peppery salad leaves. Drizzle with olive oil directly before serving, add a bit of salt and pepper, and serve with grissini breadsticks. Yum!
5 mins
8 serving

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