|
Summer Deli Board |
Printer Friendly Copy |
 |
|
| Serves 3 - 4 |
Prep 5 mins |
Cook 25 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
3 sweet potatoes. cut into wedges
2 tbsp olive oil
1½ tsp picked leaves
1 whole brie (Castello extra creamy)
6 slices prosciutto
6 slices salami
12 mixed olives
12 peppadew peppers
16 baby plum tomatoes, halved
3 handful salad leaves
1 tbsp balsamic vinegar (for salad leaves)
|
|
-
Heat the oven to 200C/Fan
180C/ Gas 6. Toss the sweet potato wedges with the olive
oil, 1 tsp of the thyme and some seasoning in a bowl.
Arrange on a non-stick baking sheet, then roast for 20 -
25 mins or until tender. While the wedges are cooking,
take the brie from its packaging and put in a snug
ovenproof dish. Cut slits in the top and sprinkle with the
rest of the thyme. Bake alongside the wedges for the final
10 mins of cooking.
-
Put the brie in the centre of
a large board or platter then arrange all of the other
ingredients around it in little piles for people to help
themselves
|
|
DAILY
DINNERS 
