Antipasti peach platter

Ingredients

• 4 of the ripest peaches, stoned and cut into eighths
• 12 slices prosciutto
• 50g chunk parmesan, shaved with a peeler
• 1 red chilli, deseeded and very finely chopped
• 2 handfuls rocket
• very good-quality olive oil
• grissini stick, to serve

Directions

1. Arrange the peaches, prosciutto and Parmesan on a large platter, sprinkle over the chilli and scatter the rocket to finish. Just before serving, drizzle with a little oil. Serve with breadsticks to add crunch.