Antipasti with Tomato Crostini

The Berlin summer is in full swing at the moment! We have 34 degrees and I am enjoying the warm evenings after work sat in the beer garden.

I made this antipasti last night after work before heading to the beer garden. It is very simple to prepare and easy to put together. Just what I need in this weather! I also serve some tomato crostinis on the side that I really enjoyed when I was in Florence last month. They are similar to the Catalan tomato bread and is best prepared with good quality olive oil, juicy tomatoes and plenty of fresh basil.

I have this as a main meal rather than just as starter. It is more than enough and is so easy to make you can go out and enjoy this beautiful weather!

The key to this dish is to buy good quality ingredients.

Ingredients: can serve up to 4

few slice of salami (pepper or chilli salami are good)

few slices of prosciutto

sundried tomatoes

2 balls mozzarella (sliced)

half an aubergine (sliced)

half a courgette (sliced)

few slices of parmesan

1 red pepper

1 artichoke (outerlayer removed, woody ends trimmed)

lemon

olive oil

salt/ pepper

For the tomato crostinis:

half a ciabatta ( cut into medium thick slices)

2 tomatoes (roughly chopped)

3 cloves garlic

olive oil

black pepper

fresh basil

• Pre-heat the oven to its highest setting. Add the artichoke and pepper to an oven dish and cover with plenty of olive oil, bit of garlic and juice of half a lemon. Place in the oven for about 40 minutes.
• Heat a griddle pan and once hot add the sliced aubergines. Griddle on each side for around 3-4 minutes. Plate them up on a serving plate and then repeat the same process with the courgettes.
• Plate up the meats and cheeses on the serving plate with the aubergines and courgettes.
• Take the red pepper and artichoke out of the oven. Roughly chop each (they will easily fall apart) and plate up on the server plate.
• Add the sundried tomatoes to a small plate and pour over some olive oil and add a pinch of salt. Take them off the plate onto the serving plate.
• Garnish with a few dried chilli flakes, black pepper and fresh basil.

For the tomato crostini:

• Heat a large griddle pan and once hot add the ciabatta slices. Cook on each side for around 2-3 minutes.
• Plate up on a serving plate and rub the garlic into each slice. Scatter the chopped tomatoes on top. Drizzle some olive oil on top and garnish with fresh basil and black pepper.