Hot Salami Caprese

Add hot salami to this Italian classic. Serve with crostini for extra crunch!


  • 250g Don Hungarian Hot Salami
  • 4-6 mixed colour and sized heirloom tomatoes, thinly sliced
  • ¼ bunch basil, leaves picked
  • 150g bocconcini, torn
  • Extra virgin olive oil, to drizzle
  • Seasoning, to taste


  1. Arrange salami and tomato on platter with slices overlapping.
  2. Scatter basil leaves, followed by torn pieces of bocconcini.
  3. Drizzle with olive oil and finish with sea salt and cracked pepper.