Antipasto recipes

Preparation time: 10 minutes,
Cooking time: 10 minutes Serves 6

• 2 cups self-raising flour
• Pinch salt
• 225ml beer
• Extra flour
• ½ cup olive oil
• 1 tblsp ground bush tomato

• Sift flour and salt into bowl, make a well in the centre and pour in beer. Mix lightly with a knife in a cutting motion until combined. Turn out on to lightly floured surface; knead lightly.
• Divide dough into quarters. Roll each quarter into a rectangle approximately 25cm wide and cut into 2cm strips. Transfer the strips to a greased baking tray, brush with milk and sprinkle with sea salt.
• Bake at 200°C for 10 minutes or until golden brown.   Serve crostini with proscuitto for wrapping and combined olive oil, ground bush tomato and pepperberry for dipping.