Summer deli board
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Ingredients
- 3 sweet potatoes, cut into wedges
- 2 tbsp olive oil
- 1 1⁄2 tsp of picked leaves thyme
- 1 small whole brie (we used Castello Extra Creamy)
- 6 slices prosciutto
- 6 slices salami
- 12 cornichons
- 12 mixed olives
- 12 Peppadew peppers
- 16 baby plum tomatoes, halved
- 3 handfuls rocket, dressed with 1 tbsp balsamic vinegar
Method
- STEP 1
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 minutes 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 minutes of cooking.
- STEP 2
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.