Entertaining Platter

Serves 10, Prep 1 hour

200g tub guacamole 100g each of sliced prosciutto

and Danish salami 300g piece brie

200g piece vintage cheddar

cheese

250g punnet baby cucumbers,

halved lengthways 200g heirloom cherry tomatoes Red grapes, halved fresh figs, kalamata olives, sesame grissini sticks, crackers, dried apricots and macadamias, to serve

HALOUMI AND WATERMELON SKEWERS (Makes 20) 500g piece watermelon,

skin removed

2 x 180g blocks haloumi 40 fresh basil leaves,

plus extra for dip

CREAMY PESTO DIP 200g tub spring onion dip ¼ cup fresh basil pesto 1 To make skewers, cut watermelon and haloumi into 40 x 1½cm pieces. Thread watermelon, haloumi pieces and basil alternately onto 20 x 9cm toothpicks. Place on a tray lined with baking paper. Cover and refrigerate for up to 2 hours.

2 To make dip, place dip and pesto in a serving bowl. Stir until just combined. Garnish with basil leaves.

3 To serve, arrange skewers on a large serving board with dip, guacamole, prosciutto, salami, cheeses, cucumbers, tomatoes and all remaining serving ingredients.