150 g box cheese biscuits
150 g shaved salami
½ cup pitted Kalamata olives, halved
24 small cherry tomatoes, halved
180 g tub bocconcini, drained, sliced
fresh basil pesto, to serve
fresh basil leaves, to garnish
- Arrange 24 crackers in a single layer on two oven trays. Reserve remaining crackers for another use.
- Divide salami, olives and cherry tomatoes among crackers. Top with bocconcini.
- Cook in a hot oven (200C) for about 5 minutes, or until cheese is melted.
- Serve topped with pesto. Garnish with basil leaves.