Prosciutto Purée
3 ounces prosciutto di Parma
1 tablespoon extra-virgin olive oil
6 oil-cured black olives, halved and pitted
Chopped Bresaola
3 ounces bresaola, finely chopped
1 tablespoon extra-virgin olive oil
1 small Red Delicious apple, finely diced
Julienned Salame
1 small red bell pepper, roasted, peeled, and cut into julienne
3 ounces spicy salame, cut into julienne
9 slices country-style bread,
lightly toasted and halved
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To make the prosciutto topping: In a food processor, combine the prosciutto and olive oil. Process until smooth. Stir in the olives by hand.
To make the bresaola topping: In a bowl, combine all the ingredients and stir well.
To make the salame topping: In a bowl, combine the bell pepper and salame and stir well.
Spread or spoon a small amount of each topping onto 6 half- slices of the toasted bread. Arrange on a platter and serve at once.
Serves 6
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