• ½ baguette, cut into 2 cm chunks
  • 2-3 Tbsp olive oil
  • 1 tsp Gregg's Garlic Granules
  • 16 slices salami
  • 16 cherry bocconcini
  • 16 cherry tomatoes
  • 5 slices prosciutto, each torn into 4 pieces
  • 1 cup basil leaves
  • 16 pitted green olives
  • 135 g pottle Mediterranean Margherita Layered Dip
  • Extra olive oil to drizzle
  1. Preheat the oven to 180°C fan assisted. Place the baguette chunks into a bowl. Drizzle over the olive oil and add Gregg's Garlic Granules. Season to taste with salt and pepper. Toss well to combine. Place baguette chunks onto a baking tray lined with baking paper. Bake in the oven for 7 to 10 minutes until lightly toasted. Remove from the oven and allow to cool.
  2. Thread the cooled bread cubes, folded salami, bocconcini, cherry tomatoes, folded prosciutto, basil leaves and olives onto 16 skewers.
  3. Place skewers onto a serving platter. Dollop the Mediterranean Basil Pesto evenly over the skewers, season with salt and pepper and drizzle with extra olive oil.

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