Enjoy this modern take on a traditional Italian Antipasto, where our Fresh Mozzarella takes centre stage!
| 4 | Fresh Mozzarella |
| 50g | sun dried tomatoes |
| 100g | mixed olives (pitted) |
| 50g | marinated eggplant |
| fresh basil leaves | |
| 4 | toothpicks |
| chia seeds to sprinkle |
| 1 | Slice mozzarella balls into three sections. They should resemble a top and bottom “bun” and a middle slice. |
| 2 | Place the bottom “bun” down on a cutting board. Top with a mix of the antipasto and a fresh basil leaf. Then add the “middle” cheese slice and repeat with the antipasto and basil. Use the top of the “bun” to top of the stack and secure with a toothpick. |
| 3 | Repeat for the next three sliders. |
| 4 | Sprinkle the tops of the sliders with chia seeds and another small basil leaf. Serve immediately. |
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