SPICY SALAMI BITES

NUTRITION

CALORIES: 112

ENERGY: 467 kj

FAT: 9.2g

SATURATES: 3.6g

FIBRE: 0.1g

PROTEIN: 6.4g

SODIUM: 399mg

CARBS: 0.8g

INGREDIENTS

• 200g grape tomatoes, quartered lengthways, finely diced

• 2 small eschalots, finely chopped

• 1 tsp red wine vinegar

• 24 slices hot salami

• 200g fresh ricotta

• 2 tbsp pitted kalamata olives, finely chopped

METHOD

1. Preheat oven to 220C/200C fan-forced. Place a wire rack over a large baking tray with sides.

2. Place tomato, eschalot and vinegar in a bowl. Season with salt and pepper. Set aside to allow flavours to develop.

3. Meanwhile, place salami, in a single layer, on wire rack. Bake for 10 minutes or until crisp. Set aside for 5 minutes.

4. Place ricotta, olives and basil in a bowl. Season with salt and pepper. Stir to combine. Place salami rounds on a serving plate. Top each with 2 teaspoons ricotta mixture, being careful not to break salami.

5. Drain tomato mixture. Spoon 1 teaspoon tomato mixture onto ricotta mixture. Top with extra basil leaves. Serve.