Italian grazing board
Olives, in Brine
16 individual, pitted and halved
Roasted red peppers in brine, drained
100 g, drained weight
4 slice(s), medium
1 medium, sliced
White French Stick
1 medium, cut into 8 slices
- 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.
- 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.