1. Place a large wooden serving board onto a bench.
2. Fold 4 salami slices in half and secure with a toothpick. Repeat with remaining salami.
3. Prepare the South Cape cheeses as follows: cut Camembert into thin wedges, Cheddar into cubes, cream cheese into 1cm thick slices and Gouda into 5 equal triangles.
4. To make the first deli candy cane, arrange 3 halved olives on the base of the board, followed by 1 toothpick of salami, 1 Gouda cheese triangle and 3 feta cubes to build the candy cane base. Repeat this pattern with these ingredients to create the candy cane.
5. To create the second deli candy cane, arrange 2 sliced semi-dried tomatoes onto the base of the board adjacent to the first candy cane, followed by Camembert wedge, cream cheese slice and 3 Cheddar cubes to build the base of the candy cane. Repeat this pattern with these ingredients to create the candy cane.
6. Decorate the serving board with festive red ribbon.
20 Slices Mild Salami (5cm wide)
315g Aus-Fresh Olive & Cheese Selection, halve 9 olives
200g Greek Feta Cheese
435g South Cape Entertaining Platter 4 Cheese Selections
6 Serves 
40 minutes
This colourful candy cane deli platter will delight your Christmas guests.
Note; the semi-dried tomatoes are included in the Aus-Fresh Olive & Cheese cube selection
To Serve:
These delicious savoury toppings team well with crackers or fresh crusty bread
Tips:
Store any leftover antipasto ingredients in an airtight container in the fridge. Add leftovers to salads to make them extra tasty.
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© 2021 IGA Recipes.