antipasto plate

1 ball of good quality bufallo mozarella
couple of handfuls of cherry tomatoes
handful of red chilis
fresh basil
pesto
kalamata olives
olive oil
balsamic vinegar

Cut cherry toms in half and place cutside up on a foil lined baking tray. Deseed the chilis (use mild medium sized chilis) and cut into quarters lengthways. Scatter amongst the tomatoes. Sprinkle the tomatoes with a little sugar, Maldon and freshly ground black pepper. drizzle with olive oil and put in the oven at 180C until slightly shrivelled (20 minutes or so). Remove from oven and allow to cool.

Arrange on a serving dish with pieces of mozzarella, pitted, sliced olives, torn basil and drizzled with balsamic, olive oil and pesto. serve with bread, crostini or your favourite crackers.

~optional~
add peppers, zuchinni, red onions, garlic, aubergine, beetroot etc to the roasted tomatoes