A beautiful platter to enjoy on a summers evening under the grapevines with a bottle of your favourite Reisling


  • 250 grams prosciutto

  • container of Kalamatta olives

  • 1 large loaf of casa di pane bread

  • 1 packet of crostini bread sticks

  • 250 grams white Castello cheese or Brie

  • 250grms Blue Castello cheese or any blue

  • 2 or 3 vine ripened tomatoes

  • 3 garlic cloves

  • Parmesan cheese, grated

  • Olive oil and salt and pepper


  • 1.

    Toast the pane di casa bread slices.

  • 2.

    Whilst warm, rub the cut half of garlic into the bread and drizzle with olive oil and a pinch of salt.

  • 3.

    Slice tomatoes into a bowl and drizzle olive oil salt and pepper to taste and parmesan, toss.

  • 4.

    When all the bread has been toasted, spread each of the cheeses and tomatoes on different toast slices.

  • 5.

    Wrap bite size pieces of prosciutto around the crostini bread sticks.

  • 6.

    Arrange on a large square platter all the bread and crostini around a bowl of olives and garnish with a sprig of rosemary.


Basically you can have any soft cheese that you prefer and also olives of your choice. But it is important to rub garlic over the bread to infuse the flavour.

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