Step 1

Wrap 8 slices of salami around the grissini. Arrange on a serving platter. Halve any large tomatoes and add to platter with remaining whole tomatoes.

Step 2

Arrange the olives, tapenade, pecorino, bocconcini and the remaining salami on the platter. Season with pepper.

Step 3

Heat a barbecue grill or chargrill on high. Combine oil and garlic in a small bowl. Season. Toss mushrooms in half the oil mixture. Cook, turning occasionally, for 3-4 mins or until lightly charred and tender. Transfer to a bowl. Add vinegar and toss to combine.

Step 4

Brush asparagus and bread with remaining oil mixture. Cook on grill for 2-3 mins each side or until asparagus is tender and bread is lightly charred. Arrange on the platter with mushrooms.