Name: Italian grazing plate
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: italian
Ingredients: 12 thin slices mild Flat Soppressa Salami; 8 grissini; 350g mixed medley tomatoes; 100g mixed olives; 100g black olive tapenade; 125g pecorino, shaved; 12 baby bocconcini; 36.40 gm olive oil; 2 garlic cloves, crushed; 125g small button mushrooms; 20.00 ml balsamic vinegar; 1 bunch mini asparagus; 2 Ciabatta Rolls, cut into 8 slices

Italian grazing plate

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Impress guests with a delicious and effortless Italian grazing platter.

Ingredients:

12 thin slices mild Flat Soppressa Salami
8 grissini
350g mixed medley tomatoes
100g mixed olives
100g black olive tapenade
125g pecorino, shaved
12 baby bocconcini
36.40 gm olive oil
2 garlic cloves, crushed
125g small button mushrooms
20.00 ml balsamic vinegar
1 bunch mini asparagus
2 Ciabatta Rolls, cut into 8 slices

Instructions:

Wrap the grissini with 8 slices of savory salami. Present them on a serving platter along with halved larger tomatoes and the rest of the whole tomatoes.
Place olives, tapenade, pecorino, bocconcini, and the rest of the salami elegantly on the platter. Sprinkle with freshly ground black pepper.
Preheat a barbecue grill or chargrill on high heat. In a small bowl, mix together oil and garlic, then season with salt and pepper. Coat mushrooms with half of the oil mixture and grill for 3-4 minutes until lightly charred and tender, turning occasionally. Transfer mushrooms to a bowl, add vinegar, and toss everything together.
Drizzle the remaining oil mixture over the asparagus and bread, then grill them for 2-3 minutes on each side until the asparagus is tender and the bread is lightly charred. Serve them on a platter with the mushrooms.

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