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Ingredients

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

Method

Step 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.
Step 2 Arrange the olives, tapenade, pecorino, bocconcini and the remaining salami on the platter. Season with pepper.
Step 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.
Step 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.

Italian grazing plate

How to make Italian grazing plate

Ingredients

Method