TIP! Crisps can the made up to three days ahead. Store in an airtight container. Grazing plate, without crisps, can be assembled up to 2 hours ahead. Keep, covered, in the fridge. Add crisps just before serving.
Ingredients
Method
To make dip, blend all ingredients in a blender until smooth. Season with salt and pepper. Transfer to a serving bowl.
To make salsa rossa, combine all ingredients in a medium bowl. Season with salt and pepper. Transfer to a serving bowl.
To make garlic crisps, using a large serrated knife, cut bread into ½cm thick slices. Arrange in a single layer over two large oven trays. Brush tops with oil. Sprinkle lightly with garlic powder.
Cook in a moderate oven (180C) for about 5 to 8 minutes, or until crisp and light golden. Remove. Cool on trays.
To make prosciutto grissini, cut prosciutto slices in half lengthways. Wrap a piece around one half of each grissini stick.
To serve, drizzle a little extra olive oil over dip. Place dip and salsa on a large serving board with garlic crisps, grissini, salami, cheeses, olives, artichokes, rocket and lemon wedges.
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