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