ANTIPASTO POTS
SERVES 6 PREP 20 MINS
• 200g mixed Tuscan antipasto mix
• 250g cream cheese, chopped
• 250g creamy feta, chopped
• 50g hot spicy salami, finely chopped
• 1 tbsp lemon juice
• ½ cup fresh basil leaves, plus extra small leaves to garnish
• toasted baguette slices, halved baby cucumbers, baby carrots, red
radishes, olive oil, to serve
1 Drain antipasto mix and reserve 2 tbsp of the oil. Place remaining antipasto mix, reserved oil, cheeses, salami, juice and basil in a food processor. Process until just smooth.
2 Spoon into 6 x ¾-cup capacity serving pots. Cover and refrigerate.
3 Just before serving, arrange pots on serving platter with baguette slices, cucumbers, carrots and radishes. Drizzle pots with olive oil. Garnish with extra basil leaves.…