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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
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How do I make it ?
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.
Thread the cooled bread cubes, folded salami, bocconcini, cherry tomatoes, folded prosciutto, basil leaves and olives onto 16 skewers.
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.