This is a long-standing appetizer around my parts. It’s super simple to prepare and has a sweet-salty combo that’s A+.
What Is Bresaola
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 nonpork eaters around but still want an elegant small bite to start the meal.
Manchego Arugula Bresaola Hand Roll Recipe
- 1/4 pound thinly sliced bresaola can substitute Prosciutto or speck
- 2 ounces baby arugula or other spicy green
- 3 ounces Membrillo (quince paste) or fig jam
- 3 ounces Manchego cheese sliced paper thin
- Assemble The Rolls: 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.