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Antipasto Skewers
Antipasto Skewers
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Antipasto Skewers

Makes 16 skewers
Prep Time 15 minutes
Cook Time 10 minutes
Ingredients
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

NUTRITION INFORMATION

Avg. Quantity per Serving Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 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.
Step 2
Thread the cooled bread cubes, folded salami, bocconcini, cherry tomatoes, folded prosciutto, basil leaves and olives onto 16 skewers.
Step 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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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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