- April 2007
- Serves 4
- Hands on time 10 mins, oven time 10 mins
The Italians are masters of simple food done well and this antipasti platter proves it. Make sure to use the best quality ingredients you can, then serve as a simple but tasty starter.
Try our twist on this classic starter with our cheat’s antipasti tart.
- 33.3g (10.4g saturated)
- 30.7g (8g sugars)
- 12 small vine-ripened tomatoes
- 4tbsp extra-virgin olive oil
- 125g buffalo mozzarella, drained and roughly torn
- 4 prosciutto slices
- 8 mild salami slices
- 2 heaped tbsp pesto
- 410g can cannellini beans, drained and rinsed
- 8 cooked king prawns, peeled, tail-shell left on
- Grissini (Italian breadsticks, from major supermarkets), to serve
- Preheat the oven 200°C/fan180°C/gas 6. Put the tomatoes in a small roasting tin and drizzle with 1 tbsp olive oil. Roast for 10 minutes.
- Put the tomatoes, mozzarella, prosciutto and salami onto 4 plates.
- In a large bowl, mix the pesto with the remaining oil. Add the beans, toss and season. Divide between the plates. Top with the prawns and serve with the grissini.
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