Neven Maguire's Italian Antipasti

INGREDIENTS

• 1 jar Simply Better Italian Aubergine Caponata
• 2 Simply Better Italian Burrata, at room temperature
• Pinch of Simply Better Clogherhead Oriel Sea Salt
• A few Fresh Basil Leaves

For the Antipasti:

• 1 jar Simply Better Italian Baby Artichokes
• 1 jar Simply Better Italian Olive & Basil Pesto
• 1 jar Simply Better Italian Calabrian Chilli Paste
• 1 packet Simply Better Italian Salame Felino PGI
• 1 packet Simply Better Italian Coppa de Parma PGI
• 1 packet Simply Better Italian Bresaola PGI
• 1 packet Simply Better Italian Extra Virgin Olive Oil Grissini
• 1 packet Simply Better Italian Rosemary Pizza Croccantina
• 1 jar Simply Better Italian Olive Selection
• Fresh Flat-leaf Parsley, to garnish

DIRECTIONS

1. Spoon the aubergine caponata on to a small platter. Add the burrata cheese and gently cut the tops with a sharp knife, then season lightly with salt. Tear up the basil leaves to scatter on top and place in the centre of a board. Arrange bowls of the artichokes, pesto and chilli paste on the outside. Add piles of the grissini and croccantina and then fold and tuck in the salame, Parma ham and Bresaola. Fill in any gaps with small piles of the olives and garnish with torn flat-leaf parsley leaves to serve.

Neven's Top Tip: A fantastic spread to have tucked away for a spontaneous get together over the festive season. There is no cooking involved just clever shopping so you can relax and enjoy the evening as much as your guests.