- 2 red peppers
- 5 sundried tomatoes, in olive oil
- handful good-quality olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 85g can anchovy, in oil
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- small bunch basil, leaves torn
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 2 x 125g balls buffalo mozzarella, drained and halved
- balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- selection of antipasti
Heat oven to 220C/fan 200C/gas 7. Cut the peppers in half, scoop out the seeds and white membranes with a spoon and discard. Drizzle the peppers with a little olive oil from the tomato jar, rub all over and season generously. Roast for 20 mins until softened and starting to char.
Roughly chop the tomatoes and olives, then mix in a small bowl with 2 tbsp oil from the jar. Cut 4 anchovies lengthways, giving 8 thin strips, then add to the bowl along with the basil leaves. Season with black pepper. Keep the rest of the anchovies in an airtight container in the fridge for up to a week.
Take the peppers out of the oven and turn the grill to High. Pour any juice out of the peppers, then spoon in a little of the olive mix. Snuggle a mozzarella half into each pepper and return to the roasting tin. Grill for about 3 mins until the top of the cheese has just softened, but not melted. Put the antipasti on a serving platter and add the peppers. Spoon over the rest of the olive mix and splash with a little balsamic vinegar. Enjoy with bread and a glass of wine.
Serving tipThe beauty of this way of eating is that you’re free to mix and match. Try serving the peppers with salami, crumpled slices of prosciutto, marinated artichokes and thinly-sliced toasted ciabatta.