How to make
Ingredients
- 1/2 cup (125 mL)mini bocconcini cheese, drained
- 1 tsp (5 mL)PC Black Label Peperoncini Chopped Hot Chili Peppers In Oil
- 3/4 cup (188 mL)mixed olives, drained
- 1/4 cup (60 mL)PC Black Label Fig Merlot Condiment
- 1/4 cup (60 mL)PC Black Label Quebec Blueberry Blossom Honey
- 225 gcured Italian meats, such as prosciutto, salami and soppressata
- 1 pkg (150 g)PC Black Label Fig & Kalamata Olive Artisan Mini Crisps
- Halfbaguette (about 175 g), thinly sliced
- 5fresh figs, halved lengthwise
- 1/2 cup (125 mL)walnut halves
How to make
- Step 1Stir bocconcini with peperoncini in small bowl. Transfer to small serving dish. Place on large serving board.
- Step 2Place olives, fig condiment and honey in separate small serving bowls. Add to board.
- Step 3Arrange prosciutto, salami and soppressata on board (fold the meats into halves or thirds, if you like). Add crisps, baguette, figs and walnuts to board.
- Try this: Swap out the spicy peperoncini for a couple tablespoons of olive oil, a handful of chopped fresh herbs and a pinch of salt and black pepper for a milder bocconcini seasoning.