Antipasto Cone
An Original Recipe by Lorraine Elliott
- 25cm/9.8inch foam cone
- 400g/14ozs olives
- 250g/8.8ozs punnet cherry tomatoes
- 100g/3.5ozs cheese, cubed
- 80g/3ozs truffle salami
- Toothpicks
Step 1 - My olives had pits in them so they were a bit harder to pin with a toothpick but not impossible. I just had to break the toothpicks in half. With the other items you can use a full toothpick as they can pierce through the whole tomato/salami or cheese cube.
Step 2 - Pin the olives to the foam cones and then accent with the cherry tomatoes. Then add the cheese cubes. Cut the slices of salami in half and pin to fill in any gaps. Store in the fridge until ready to serve.
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