Italian Grazing Plate

Serves 10–12, Prep and Cook 1 hour

Shaved mild and hot Italian salami, sliced provolone cheese, marinated feta cheese, mixed olives and artichokes, baby rocket leaves and lemon wedges, to serve

HERB AND GARLIC RICOTTA DIP

400g ricotta cheese

½ cup Greek yoghurt

2 tblsps extra virgin olive oil,

plus extra to drizzle

1 tblsp lemon juice

2 small cloves garlic,

finely chopped

1 cup coarsely chopped

fresh basil

½ cup coarsely chopped

fresh parsley

SALSA ROSSA

250g punnet cherry tomatoes,

quartered 150g chargrilled capsicum,

chopped

½ small red onion,

finely chopped

2 tsps caster sugar

2 tsps red wine vinegar

GARLIC CRISPS

1 small (30cm) French

bread stick

¼ cup olive oil

½ tsp garlic powder

PROSCIUTTO GRISSINI 9 thin slices prosciutto 125g box grissini

1 To make dip, blend all ingredients in blender until smooth. Season with salt and pepper. Place in serving bowl. 2 To make salsa rossa, combine all ingredients in a medium bowl. Season with salt and pepper. Transfer

to a serving bowl.

3 To make garlic crisps, using a large, serrated knife, cut bread into ½cm thick slices. Arrange in a single layer over two large oven trays. Brush tops with oil. Sprinkle lightly with garlic powder.

4 Cook in a moderate oven (180C) for about 5 minutes, or until crisp and light golden. Remove. Cool on trays.

5 To make prosciutto grissini, cut prosciutto slices in half lengthways. Wrap a piece around one half of each grissini stick.

6 To serve, drizzle a little extra olive oil over dip. Place dip and salsa on a large serving board with garlic crisps, grissini, salami, cheeses, olives, artichokes, rocket and lemon wedges.