Italian Antipasti with Ciabatta Roll

Defrost antipasti in the refrigerator for one night.

Rinse arugula, dry and cut into strips. Pluck basil and cut into strips.

Clean tomatoes, cut out stem end, cut into fine slices.

Roast the pine nuts in a little canola oil.

Bake frozen ciabatta rolls in the oven at 180 °C for eight to ten minutes.

Cut open ciabatta rolls, brush with lime oil and top with antipasti.

Place a mozzarella ball (from the antipasti) on top and bake in the oven.

Mix antipasti well with garlic, basil, arugula, balsamic vinegar, lime oil and season.

Dressing:

Arrange tomato slices like carpaccio on a flat plate.

Season with ground pepper and arrange antipasti on top. Garnish with pine nuts and lemon balm. Serve with ciabatta rolls.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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