Mix an attractive selection of these preserved meats (Salumi) with olives and marinated vegetables for extra colour and variety.
3 ripe tomatoes
3 ripe figs
1 small melon
60 g (2 oz) Italian salami, sliced thinly
4 thin slices mortadella
6 slices Parma ham (prosciutto)
6 slices bresaola
4 fresh basil leaves, chopped
olive oil
90 g (3 oz) 1/2 cup marinated olives, pitted
freshly ground black pepper, to serve
3 ripe figs
1 small melon
60 g (2 oz) Italian salami, sliced thinly
4 thin slices mortadella
6 slices Parma ham (prosciutto)
6 slices bresaola
4 fresh basil leaves, chopped
olive oil
90 g (3 oz) 1/2 cup marinated olives, pitted
freshly ground black pepper, to serve
method
1. Slice the tomatoes thinly.
2. Cut the figs into quarters.
3. Halve the melon, scoop out the seeds, and cut the flesh into wedges.
4. Arrange the meats on one half of a serving platter. Arrange the tomato slices in the centre and sprinkle with the basil leaves and oil.
5. Cover the rest of the platter with the fruit and scatter the olives over the meats.
6 Serve with a little extra olive oil to drizzle over the bresaola, and coarsely ground black pepper.
2. Cut the figs into quarters.
3. Halve the melon, scoop out the seeds, and cut the flesh into wedges.
4. Arrange the meats on one half of a serving platter. Arrange the tomato slices in the centre and sprinkle with the basil leaves and oil.
5. Cover the rest of the platter with the fruit and scatter the olives over the meats.
6 Serve with a little extra olive oil to drizzle over the bresaola, and coarsely ground black pepper.
serving amount
serves 4
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