Antipasto recipes

Pre-heat oven to 180ºC.

For the Biscuits
Makes 80 biscuits (approx)

• 125g salted butter
• 100g mature cheddar cheese, grated
• ¼ cup grated Parmesan cheese
• 1 cup fine polenta or corn meal
• 1 cup plain flour
• ½ tsp sea salt
• Salmon Roe Caviar
• Crème fraiche
• Fresh chives, finely chopped

• Cream butter - add cheeses and mix; stir in polenta, flour and salt and mix to a dough. Wrap in clingwrap and chill for 1 hour.
• Roll out the dough thinly on a floured surface and cut into rounds. Place on greased baking trays and bake for 12 – 15 minutes or until golden.
• Cool and serve topped, as required, with Salmon Roe or Caviar with a dollop of crème fraiche and sprinkled with chives.