Place the roasted bell peppers on the edges of the plate with the juices that they come with from roasting.

Rinse and slice the cucumber and roughly tear the parsley and add into the bowl with the tomatoes to incorporate the juices of the roasted tomatoes.

Add the tomatoes and cucumber mix onto the plate on the opposite side of the plate, reserving some of it.

Add the fresh mozzarella randomly across the plate, followed by the artichoke, prosciutto, olives and the remaining tomatoes/cucumber.

Add a light sprinkle of fresh black pepper & salt and a drizzle of olive oil over the fresh mozzarella cheese.

Serve with crusty bread.

This is an example of what you can add to your antipasti platter but of-course the selection and quantity is your choice. Enjoy.