Mozzarella & salami picnic baguette
A perfect sandwich for a summer picnic. Filled with salami, spinach, basil, pesto and mozzarella, it has all the flavours of Italy that kids and grownups will enjoy
Picnic trail mix
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 1 big tin
Skip to ingredients
- butterfor the tray
- 150g mix of your choice of: pumpkin seedssunflower seeds, cashews, pecans, pistachios, chopped dried apricot, raisins, dried cranberries
- 150g caster sugar
- 100g milk or dark chocolate chips
- 25g bag mini salted pretzels
- 25g bag mini Ritz crackers
- rainbow sprinklesfor dipping
Nutrition: Per serving (45g)
- kcal202
- fat8g
- saturates2g
- carbs29g
- sugars15g
- fibre1g
- protein3g
- salt0.7g
Method
step 1
Butter a baking tray. Mix together your chosen fruit, seeds and nuts in a medium saucepan. Add the sugar and stir together over a medium heat for 10 mins until the sugar has melted and caramelised. Quickly tip onto the baking tray, press down a little and leave to set (it won’t fill the whole tray).
step 2
Melt the chocolate in a bowl set over a pan of simmering water, then half-dip the mini pretzels and crackers in the chocolate. Half-dip some in the sprinkles, leaving some plain. Place on a wire rack to set as you go along.
step 3
Once the fruit and nut praline is set, bash it up on the baking tray with a rolling pin to make little clusters. Mix with the chocolate pretzels and crackers and pack in little paper bags.
