Italian-style antipasti plate

INGREDIENTS

• 2 x 150 g mozzarella balls, torn in half
• 1 red chilli, deseeded and finely chopped
• 20 slices quality prosciutto/bresaola/salami
• 280 g artichokes in olive oil, drained, oil reserved
• 290 g sundried tomatoes in olive oil, drained, oil reserved
• 290 g balsamic sundried peppers in oil, drained, oil reserved
• 3 tablespoons mixed olives
• 1 handful cherry tomatoes, halved
• Parmesan, for shaving
• 20 g fresh basil, leaves picked
• 1 loaf ciabatta bread, sliced
• 1 clove garlic, cut in half