Name: Antipasto Skewers
Prep time: 15 min
Cook time: 10 min
Yield: Makes 16 skewers
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

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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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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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.