Bresaola is a very lean thinly sliced cured Italian beef. It is usually served with arugula, shaved Parmesan cheese, a drizzle of lemon and olive oil, a dash of salt and pepper. It is a staple in Italy. I’ve taken this lovely meat and made an appetizer with it that uses its mildly salty and delicate meatiness to perfection.
Photo by David Bishop
Juicy tart and sweet slices of strawberries and soft ripe figs wrapped in sweet creamy Mascarpone smeared halves of Bresaola make luscious bites of delight. They are especially great with sips of Amontillado. I used this presentation for eye appeal and added a drizzle of fig balsamic glaze that I found in the grocery store with the balsamic vinegar. The green garnish is baby arugula.
You can make your own balsamic glaze by boiling down Balsamic vinegar with a dash of honey. Flavoring it with fruit juice is optional. Once chilled, use a squeeze bottle for applications.