It's so exciting: Stephen's sister Melissa has gotten to the point where she's testing out recipes for her kitchen tea, and I'm going wedding dress shopping for the first time tomorrow for my own wedding. Things are moving forward! *girly squeal*
One of the recipes was straight off the top of her head, an idea she had whilst perusing the menu at her reception venue. It's quite ingenious - a roulade made up of all of our favourite elements on an antipasto platter, including prosciutto, bocconcini, sundried tomato and eggplant. It's quick, it's easy, and it's something I'll definitely be busting out when I next have a party.
The recipe is quite simple, and it really depends on what you like. We started off with approximately 12 pieces of prosciutto, laid out on a sheet of cling wrap in 2 groups of 6 slices, each overlapping to make a sort of large rectangle. Bocconcini cheese slices were then layered on top, then thin slices of pickled eggplant and sundried tomato. The whole thing was carefully rolled up while still managing to keep the cling wrap on the outside, then refrigerated for an hour or so to set. When ready to serve, we just carefully sliced 2 cm thick pieces with the cling wrap still on, unwrapping when each slice was cut. Served with a bit of lettuce for garnish and some balsamic vinegar, and hey presto!
You can easily use any other type of antipasto you like, such as artichoke hearts or capsicum.