It is very simple to prepare and easy to put together. I also serve some tomato crostinis on the side. They are similar to the Catalan tomato bread and is best prepared with good quality olive oil, juicy tomatoes and plenty of fresh basil. I have this as a main meal rather than just as starter. It is more than enough and is so easy to make you can go out and enjoy this beautiful weather!
Ingredients
- Few slice of salami
- few slices of prosciutto
- sundried tomatoes
- 2 balls mozzarella
- half an aubergine
- half a courgette
- few slices of parmesan
- 1 red pepper
- 1 artichoke
- lemon
- olive oil
- salt/ pepper
- For the tomato crostinis:
- half a ciabatta
- 2 tomatoes
- 3 cloves garlic
- olive oil
- black pepper
- fresh basil
Directions
- 1Pre-heat the oven to its highest setting. Add the artichoke and pepper to an oven dish and cover with plenty of olive oil, bit of garlic and juice of half a lemon. Place in the oven for about 40 minutes.
- 2Heat a griddle pan and once hot add the sliced aubergines. Griddle on each side for around 3-4 minutes. Plate them up on a serving plate and then repeat the same process with the courgettes.
- 3Plate up the meats and cheeses on the serving plate with the aubergines and courgettes.
- 4Take the red pepper and artichoke out of the oven. Roughly chop each (they will easily fall apart) and plate up on the server plate.
- 5Add the sundried tomatoes to a small plate and pour over some olive oil and add a pinch of salt. Take them off the plate onto the serving plate.
- 6Garnish with a few dried chilli flakes, black pepper and fresh basil.
- 7For the tomato crostini:
- 8Heat a large griddle pan and once hot add the ciabatta slices. Cook on each side for around 2-3 minutes.
- 9Plate up on a serving plate and rub the garlic into each slice. Scatter the chopped tomatoes on top. Drizzle some olive oil on top and garnish with fresh basil and black pepper.
