Photo of Italian grazing board by WW

Italian grazing board

8
Points® value
Total Time
15 min
Prep
15 min
Serves
4
Difficulty
Easy

Ingredients

Garlic

1 clove(s)

Olives, in Brine

16 individual, pitted and halved

Roasted red peppers in brine, drained

100 g, drained weight

Rosemary, Fresh

1 sprig(s)

Cantaloupe Melon

4 slice(s), medium

Prosciutto

4 slice(s)

Mozzarella pearls

90 g

Cherry Tomatoes

200 g

Pistachios

40 g

Courgette

1 medium, sliced

Chargrilled artichokes

100 g

White French Stick

1 medium, cut into 8 slices

Instructions

  1. Place the garlic clove in a mini food processor; process until finely chopped. Add the olives; pulse until finely chopped. Add the roasted peppers and rosemary; pulse until finely chopped and well combined. Spoon the tapenade into a bowl. Toast the baguette slices.
  2. Wrap each melon wedge with a prosciutto slice. Arrange the wrapped melon, tapenade, baguette slices, mozzarella pearls, tomatoes, pistachios, courgette, and artichoke hearts on a large platter or board.