Italian Antipasto Plate (Prosciutto, Melon, Figs & Cheese)

Ingredients

For 2 portions

• 🥩 80g prosciutto
• 🌭 60g salami
• 🍈 250g cantaloupe melon
• 🌳 2 medium figs
• 🍇 150g grapes
• 🧀 60g parmesan cheese, hard
• 🧀 125g mozzarella cheese
• 🫒 60g green olives
• 🍆 1 whole aubergine
• 🏺 2 Tbsp olive oil
• 🥬 30g lettuce
• 🥖 150g focaccia
• 🧂 0.25 Tsp salt

Method

1. Grilled aubergine: slice the aubergine lengthways into 5 mm slices, brush with the olive oil and season with the salt. Cook on a very hot griddle pan for 2–3 minutes per side until charred and soft. Leave to cool.
2. Cut the melon into thin wedges and remove the skin. Halve or quarter the figs. Snip the grapes into small bunches.
3. Cut the hard cheese (parmesan or pecorino) into rough chunks and tear the mozzarella in half.
4. Arrange everything on a large plate or board: drape the prosciutto loosely in folds beside the melon, fan out the salami, then add the figs, grapes, cheeses, olives, grilled aubergine and a few lettuce leaves to fill the gaps.
5. Serve at room temperature (take the meat and cheese out of the fridge 15 minutes beforehand for the best flavour), with slices of focaccia and a drizzle of good olive oil.