This is a long-standing appetizer around my parts. It's super simple to prepare and has a sweet-salty combo that's A+. Bresaola is an air-dried beef that hails from Italy, although many cultures across the Mediterranean and Middle East have similar styles of charcuterie. While I’m a sucker for good cured pork, they always hog the spotlight so I thought I’d feature another equally delicious cured meat. This is also a shoo-in when you have non pork eaters around but still want an elegant small bite to start the meal.
can substitute Prosciutto or speck
or fig jam
sliced paper thin
To assemble, spread bresaola out on a clean work surface. Place 3 pieces of arugula in the center of the piece, top with a very thin sliver of cheese and a thin slice of quince paste. Roll each bresaola piece up to into a cylinder (or cigar form) to enclose filling.
Place on a serving platter and repeat until all the bresaola is used up.
Keep the serving platter in the refrigerator until you have assembled all the rolls so that they stay cool. Can be made up to 4 hours ahead and stored refrigerated in an airtight container.
Food styling and photography by Aida Mollenkamp