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Ingredients
- 40 small slices bresaola
- 8 vine-ripened tomatoes, thinly sliced
- 250g feta
- 8 basil leaves, finely sliced
- Extra virgin olive oil
- Balsamic vinegar
- Sea salt and freshly-ground black pepper
Method
Arrange bresaola and tomato slices alternately in a circular pattern on four plates or one large platter. Sprinkle with feta and basil. Drizzle with olive oil and vinegar and season with salt and pepper before serving.