PARTY TIME!

BRUSCHETTA BOARD

SERVES 6 PREP 20 MINS + 15 MINS RESTING COOK 10 MINS

• ½ cup fresh ricotta
• ¼ cup basil pesto
• 1 red capsicum, cut into thick strips
• 1 tbsp fresh oregano leaves, roughly chopped, plus extra to garnish
• ½ cup extra-virgin olive oil
• 1 tbsp red-wine vinegar
• 2 nectarines, cut into wedges
• ½ loaf sourdough, cut into 1cm-thick slices
• 125g cherry tomato medley, some halved, some quartered
• 110g ball fresh mozzarella, torn into bite-sized pieces
• 200g thinly sliced sopressa salami
• 200g thinly sliced prosciutto

1 Put ricotta and pesto in a medium bowl and mix well to combine. Transfer to a serving dish, cover and refrigerate until needed.

Preheat barbecue grill