Fresh summery starters

I made those once for a BBQ and they seemed to be successful.

They are easy to make, tasty and fresh.


Figs and salame crostini

Ingredients:

  • Figs

  • Salame Milano (can be found in Sainsburys)

  • 1 baguette bread

  • Pecorino Toscano cheese (not pecorino romano which has a more pungent taste and it is usually used for pasta dishes. You can buy the cheese in an Italian Delicatessen or in Costco).

  • Olive oil, salt and pepper.

Preparation:


Cut the bread into thin round slices - you can slightly toast them if you like.

Add one slice of salami, a thin slice of pecorino and a quarter of a fig on top.

Serve at room temperature.















Notes:

You can simply arrange some salame slice on a plate and put some peeled figs on top and they can be eaten with some bread just like that.

This may seem an unusual combination but the sweetness of the fig and the seasoning of the salame make a good combination. It is worth trying it!


Bresaola with rocket and parmesan

Ingredients:

  • Bresaola (can buy in Sainsburys or in an Italian Delicatessen)

  • Rocket salad

  • Parmesan cheese (cut into flakes)

  • Olive oil, fresh lemon juice, salt, pepper.

Bresaola is a traditional Italian dry cured beef, made with eye of round (small muscle in the hind leg). seasoned with juniper, rosemary and garlic, then dried for approximately 1-2 months.


Preparation:

Lay the Bresaola slices on a tray, season with a little bit of salt, pepper, freshly squeezed lemon juice and olive oil. Top up with Parmesan flakes and add some rocket salad leaved. Keep it in the fridge and serve at room temperature or slightly chilled.



Asparagus wrapped in Parma Ham


Ingredients:

  • Asparagus (2 x each slice of ham)

  • Parma Ham (cut into thin slices)

  • Mayonnaise (free to go for a classic or light version or home made)

  • Olive oil, fresh lemon juice, salt and pepper.


Preparation:

On each ham slice spread a generous amount of mayonnaise and lay 2 asparagus per slice on top. Add salt, pepper, freshly squeezed lemon juice and olive oil. Wrap up and form a little parcel. Put in the fridge but serve at room temperature.

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