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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.













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