Ingredients

Prosciutto Fingers (makes approx. 12)

• Soft goats cheese - 100 g
• Cream cheese - 125 g
• Prosciutto - 1 packet
• Sliced almonds - Approximately 12

Mummy Brie

• Puff pastry, thawed - 1 sheet
• Double cream brie - 1
• Egg, lightly beaten - 1
• Stuffed green olives, sliced - 2

Mozzarella Eyeballs (makes approx. 30)

• Small mozzarella balls - 1 pottle
• Large basil leaves - 30
• Cherry tomatoes, sliced - 10
• Stuffed green olives, sliced - 10

Platter

• Stuffed peppadew peppers - 1 pottle
• Spicy Salami - 1 packet
• Red or green grapes - 1 bunch
• Blue cheese - 1 packet
• Oranges, cut into segments - 2
• Blueberries - 1 punnet
• Water crackers - 1 packet
• Beetroot crackers - 1 packet
• Pistachio nuts - 1/2 cup
• Toasted whole almonds - 1/2 cup

Method

1. To make the Prosciutto Fingers, combine the goats cheese and cream cheese in a small bowl. Cut each slice of prosciutto in half widthwise and lay flat on a board. Place about 2 tsp of the cream cheese mixture along the cut end of each prosciutto half. Roll up to enclose the filling. Insert a sliced almond at one end of each roll as a fingernail. Cover and refrigerate until required.
   
2. To make the Mummy Brie, preheat the oven to 200C. Line a baking tray with baking paper. Slice the pastry into strips about 8 – 10 mm wide. Wrap the pastry strips around the brie round to resemble a mummy, leaving space for the eyes. Brush the pastry with beaten egg, Place in the oven and bake for 20 – 22 minutes or until the pastry is golden. Remove from the oven and position the sliced olives as eyes.
   
3. Meanwhile, make the Mozzarella Eyeballs and prepare the platter. Cut the cherry mozzarella balls into quarters. Place a cherry tomato slice onto the centre of each basil leaf, add a mozzarella quarter and top with a sliced olive. Season to taste.
   
4. Arrange the Prosciutto Fingers and Mozzarella Eyeballs onto a large platter with the peppadew peppers, salami, grapes, blue cheese, orange segments, blueberries, water crackers and beetroot crackers. Add the Mummy Brie when ready. Fill the gaps with pistachio nuts and almonds.