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Antipasti peach platter
- 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:View on BBC Good Food
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