Italian Grazing Plate

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Satisfy hungry guests with this easy Italian grazing platter.

All you have to do is throw all your ingredients of Italian Grazing Plate

  1. 12 thin slices mild Bertocchi Flat Soppressa Salami
  2. 8 grissini
  3. 350g mixed medley tomatoes
  4. 100g mixed olives
  5. 100g black olive tapenade
  6. 125g pecorino, shaved
  7. 12 baby bocconcini
  8. 2 tablespoons olive oil
  9. 2 garlic cloves, crushed
  10. 125g small button mushrooms
  11. 1 tablespoons balsamic vinegar
  12. 1 bunch mini asparagus
  13. 2 Coles Bakery Ciabatta Rolls, cut into 8 slices

The instruction how to make Italian Grazing Plate

  1. Wrap 8 slices of salami around the grissini. Arrange on a serving platter. Halve any large tomatoes and add to platter with remaining whole tomatoes.
  2. Arrange the olives, tapenade, pecorino, bocconcini and the remaining salami on the platter. Season with pepper.
  3. Heat a barbecue grill or chargrill on high. Combine oil and garlic in a small bowl. Season. Toss mushrooms in half the oil mixture. Cook, turning occasionally, for 3-4 mins or until lightly charred and tender. Transfer to a bowl. Add vinegar and toss to combine.
  4. Brush asparagus and bread with remaining oil mixture. Cook on grill for 2-3 mins each side or until asparagus is tender and bread is lightly charred. Arrange on the platter with mushrooms.

Nutritions of Italian Grazing Plate

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