Recipe by Coasty
From Sydney Morning Herald 2 Feb 2010. Serve with drinks.
Top Review by JanuaryBride
Simple yet elegant, easy to prepare yet complex in flavor. Love it! Had never tried bresaola before so that was a treat. I did sub out the feta for shaved Parm/Reggiano. Will definitely make this again! And don't leave off the basil. . .it truly brings all the flavors together.
- 40 slices bresaola
- 8 tomatoes, thinly sliced
- 250 g feta, Bulgarian
- 8 -10 basil leaves
- 2 tablespoons olive oil, extra virgin