Name: Italian Grazing Plate
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 10-12
Ingredients: 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 tablespoons extra virgin olive oil, plus extra to drizzle; 1 tablespoon 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 char-grilled capsicum, chopped; ½ small red onion, finely chopped; 2 teaspoons caster sugar; 2 teaspoons red wine vinegar; GARLIC CRISPS; 1 small French bread stick (30cm); ¼ cup olive oil; ½ teaspoon garlic powder; PROSCIUTTO GRISSINI; 9 thin slices prosciutto, halved lengthways; 125g box grissini

TIP! Crisps can the made up to three days ahead. Store in an airtight container. Grazing plate, without crisps, can be assembled up to 2 hours ahead. Keep, covered, in the fridge. Add crisps just before serving.

Ingredients

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 tablespoons extra virgin olive oil, plus extra to drizzle

1 tablespoon 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 char-grilled capsicum, chopped

½ small red onion, finely chopped

2 teaspoons caster sugar

2 teaspoons red wine vinegar

GARLIC CRISPS

1 small French bread stick (30cm)

¼ cup olive oil

½ teaspoon garlic powder

PROSCIUTTO GRISSINI

9 thin slices prosciutto, halved lengthways

125g box grissini

Method

To make dip, blend all ingredients in a blender until smooth. Season with salt and pepper. Transfer to a serving bowl.

To make salsa rossa, combine all ingredients in a medium bowl. Season with salt and pepper. Transfer to a serving bowl.

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.

Cook in a moderate oven (180C) for about 5 to 8 minutes, or until crisp and light golden. Remove. Cool on trays.

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

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.

Jane Ash Food Editor

Jane’s love of food began at a young age and led to her studying home economics at TAFE before embarking on a career in food media and TAFE hospitality teaching that has spanned over 30 years. Today, as a Food Editor across New Idea, New Idea Food and Woman’s Day, she’s all for sharing fresh, delicious and achievable recipe ideas, plus the tricks of the trade so everyone can experience the joy of cooking. Attaining a certificate in Nutrition and Diet from Beck Health & Nutrition, Jane has a sound knowledge of the role a wholesome diet plays in overall health and wellbeing, and a growing interest in developing recipes for those on special diets. A believer in everything in moderation, her love of food extends to sweet treats too, especially cakes and desserts, of which she’s developed hundreds while working in numerous leading magazine test kitchens. She knows she’s in the right job when she finds herself still dreaming up new creations to share and inspire others.

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