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 serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
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. Tips
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Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
½ baguette, cut into 2 cm chunks
2
2-3 Tbsp olive oil
3
1 tsp Gregg's Garlic Granules
4
16 slices salami
5
16 cherry bocconcini
6
16 cherry tomatoes
7
5 slices prosciutto, each torn into 4 pieces
8
1 cup basil leaves
9
16 pitted green olives
10
135 g pottle Mediterranean Margherita Layered Dip
11
Extra olive oil to drizzle
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