Less than 30 minutes
- 2 punnets (250g each) bocconcini, drained
- 1 punnet (350g) medley tomatoes, halved
- 100g salami
- 100g parma ham
- Handful fresh basil leaves
- Olive oil, for serving
- Balsamic reduction, for serving
- Handful pine nuts, for serving
- Arrange bocconcini, tomatoes, salami, ham and basil into a wreath shape on a platter.
- Drizzle with olive oil and balsamic reduction.
- Top with pine nuts just before serving.