Italy on a plate

Method

     watch video 1. Heat a grill until hot. Drizzle both sides of the bread with olive oil and grill the bread until golden-brown on both sides.

2. Cut the tomatoes in half and cut the mozzarella into similar sized chunks. Wrap a basil leaf around each of the mozzarella pieces and skewer the wrapped mozzarella on a cocktail stick with a tomato half. Repeat with until you have used up all the mozzarella.

3. Spread the pesto onto the ciabatta - there probably won't be enough for all the ciabatta, so you will have a few extra slices of bread. Spread the ricotta on top of the pesto and put a few slices of the semi-dried tomatoes on top. Set aside.

4. Wrap the parma ham around the tops of the bread sticks.

5. Top any remaining toasted slices of bread with a selection of toppings made up of the remaining ingredients.

6. For the dressing: whisk together the pesto and olive oil in a small bowl.

7. Arrange all the canapes onto a platter or board, drizzle over some of the dressing and decorate with ripped up figs, scattered walnuts and anything else that you think may look decorative. Serve.

Comments                        add a comment

Awful. Mozzarella- tasteless- I would be ashamed to offer this to friends.

Ingredients

4-6 thick slices ciabatta bread
Olive oil, for drizzling
handful cherry Tomatoes
ball Mozzarella
handful Basil, leaves only
2 tbsp pesto
2 tbsp Ricotta cheese
small handful semi-dried tomatoes, sliced
handful Parma ham
handful bread sticks
a few Walnuts
Dolcelatte, to taste
Figs, to taste
roasted sliced courgette, to taste
smoked ricotta cheese, to taste

For the dressing

1 tbsp pesto
6 tbsp Olive oil

To serve

Figs, ripped into pieces, a few walnuts and any other Italian deli foods that look decorative

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