Antipasto platter

Ingredients (serves 8)

• 8 marinated artichokes
• 200g kalamata olives
• 16 slices chargrilled kumara (orange sweet potato)
• 24 slices chargrilled zucchini
• 280g jar chargrilled mushrooms, drained
• 150g semi-dried tomatoes
• 16 slices double smoked ham
• 16 slices mortadella
• 16 slices prosciutto
• rocket leaves, to serve
• Ingredients for garlic bread: (see following)
• 150g butter, softened
• 2 garlic cloves, crushed
• 5 cup basil leaves, finely chopped
• 1 large French stick

Method

1. Make garlic bread: Preheat oven to 180°C. Combine butter, garlic and basil in a bowl. Cut bread into 1.5cm-thick slices. Spread butter mixture on both sides of each slice. Wrap in foil. Place onto a baking tray. Bake for 20 minutes or until hot.
2. Place artichokes, olives, kumara, zucchini, mushrooms, tomatoes, ham, mortadella and prosciutto onto a large platter. Serve with rocket and hot bread.

Notes & tips

Tip: Deli meats will keep longer if removed from plastic and wrapped in baking paper. Store in an airtight container in the coldest part of your fridge