Italian grazing board
8
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 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.
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