Ingredients
• 24 cheese-flavoured crackers
• 150g shaved salami
• ½ cup pitted kalamata olives, halved
• 24 small cherry tomatoes, halved
• 180g tub bocconcini, drained, sliced
• Fresh basil pesto, to serve
Method
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Arrange crackers in a single layer on two oven trays.
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Divide salami, olives and cherry tomatoes among crackers. Top with the sliced bocconcini.
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Cook in a very hot oven (200°C) for about 5 minutes, or until the cheese is melted.
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Serve topped with pesto. Garnish with basil leaves, if desired.
