Antipasti platter with peaches and prosciutto

Ingredients

• 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

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