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
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
1 small French bread stick (30cm)
¼ cup olive oil
½ teaspoon garlic powder
9 thin slices prosciutto, halved lengthways
125g box grissini
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.