Recipes

Ingredients

• 180g South Cape Bocconcini
• 180g jar South Cape Persian Fetta
• 200g Australian Gold Pepper Swirl Cream cheese
• 6-8 slices prosciutto, cut in half lengthways
• 1 red capsicum, roasted, peeled and cut into strips
• 1 bunch asparagus spears, steamed
• 12 slices finely shaved salami, smoked ham or extra prosciutto
• ½ cup marinated olives
• 1 punnet cherry tomatoes
• 100g pkt South Cape Crispbreads, for serving

Method

Wrap Bocconcini in strips of prosciutto, spoon Persian Fetta and marinating oil into
add some colourful accompaniments for a bowl and wrap roast capsicum around asparagus spears. Arrange all on a platter them to graze on, like cherry tomatoes, together with pepper cheese, sliced meats, olives and cherry tomatoes and serve cucumber pieces, dried apricots, pretzels, with crispbreads.