Categories
 15Mins Prep Time |
 12Mins Cook Time |
 BeginnerSkill Level |
people
Ingredients
- 3 Fresh Figs quartered optional
- 2 tbsp olive oil
- 175 g Pitted Olives green black or mixed
- 12 Stuffed Pimento Peppers
- 100 g Sun Dried Tomatoes in Oil halved if large
- 1 SuperValu Fresh Demi Baguette
- 30 g SuperValu Fresh Rosemary
- 30 g SuperValu Fresh Sage
- 100 g SuperValu Parma Ham salami or other cured meats
For the dip
- 1 pinch Black Pepper
- 1 clove garlic roughly chopped
- 0.5 Lemon juice only
- 3 tbsp olive oil
- 175 g Roasted Artichoke Hearts from a jar drained
- 1 pinch Salt
- 1 handfull SuperValu Fresh Basil
- 70 g SuperValu Goats Cheese soft
Cooking Instructions
- Preheat the oven to 180°C/gas mark 4.
- Cut the baguette into 12 slices on the diagonal. Arrange on a large baking tray and brush the oil over each side. Bake in the oven for 10 to 12 minutes, turning halfway through, until crisp and golden. Leave to cool. These can be made up to two days in advance and kept in an airtight container.
- Meanwhile, place all of the ingredients for the dip in a mini blender and blitz until smooth. Season to taste and spoon into a serving bowl. Keep covered in the fridge until ready to serve. This can be made up to two days in advance.
- To assemble, first arrange the rosemary and sage to form a circular wreath on a large round serving platter. Now get creative and arrange the toasted bread, olives, cured meat (in ruffles), sun-dried tomatoes, peppers and figs, if using, in whatever fashion you fancy. The aim is that it resembles a Christmas wreath that looks stunning and is easy and fun for guests to share from. Sit the bowl of dip in the centre of the wreath and serve.