For a no-fuss Italian sharing dish, simply serve antipasti with this easy, flavour-packed dip. Stir chopped fresh basil and sundried tomatoes through crème fraîche, then serve along with some bread sticks, cured meats, olives and mozzarella balls.
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- For the dip, beat the gorgonzola with a fork until smooth and creamy. Add the crème fraîche and mix well to combine. Stir through the basil and sundried tomatoes.
- Preheat the grill to medium. Thread the baby plum tomatoes onto 6 cocktail sticks, then add a basil leaf and a mozzarella pearl to each one.
- Lightly toast the ciabatta slices under the grill for 30 secs-1 min each side, until lightly golden. Rub each slice with the halved garlic clove. Drizzle with the olive oil, then halve each slice lengthways.
- Mix together the green and black olives and serve on a large platter with the ciabatta, dip, tomato and mozzarella sticks, the Italian meats and peppers.