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Layered antipasto mini picnic cobs
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Portable and make-ahead mini corn on the cobs for picnics or games.
Ingredients:
  • 4 mini cobs or round bread rolls
  • 40g (4 thin slices) chargrilled eggplant
  • 40g (4 small slices) chargrilled red capsicum, drained
  • 100g thinly sliced roasted or chargrilled pumpkin
  • 40.00 ml hummus
  • 30g baby spinach
  • 40g pitted green olives, drained, sliced
  • 4 thin slices provolone, halved
  • 100g shaved ham or turkey
  • 62.50 ml fresh basil leaves
  • Aioli or mashed avocado, to serve
Instructions:
  • Remove the tops of the bread rolls and set aside. Hollow out each roll, leaving a 1cm border. Fill each roll with layers of eggplant, capsicum, and pumpkin.
  • Spread a generous layer of creamy hummus on each slice of bread, followed by a handful of fresh spinach. Sprinkle the sliced olives over the top, then layer with provolone cheese, and top with either ham or turkey slices and aromatic basil leaves.
  • Spread a dollop of flavorful aioli or creamy avocado on each roll bottom, then place the reserved roll tops on. Wrap them tightly in plastic wrap to compact the fillings and chill in the fridge until ready to serve.

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