- 1 large ciabatta loaf
- 1 red onion
- Sea salt
- 2-3 tbsp red wine vinegar
- 1 tsp whole grain mustard
- 1/2 tsp honey
- 50ml olive oil
- 4-6 tomatoes mixed
- 3-4 handfuls of watercress or rocket
- 10-12 slices of bresaola
- 20g pecorino cheese grated
- Salt and pepper for seasoning
Peter Sidwell's Bresaola Crostini
Peter Sidwell's Bresaola Crostini
20 min
Indulge family and friends with this sharing-size crostini made with peppery watercress and the intense flavour of British bresaola, a delicious cured and air-dried beef.
You can find bresaola and other delicious British and Continental charcuterie in your local independent deli or farm shop.
Thanks to chef Peter Sidwell of Simply Good Food TV for creating this recipe especially for the Guild of Fine Food and its charcuterie sponsors and friends:
The Bath Pig
Bizerba
Cornish Charcuterie
Deli Farm Charcuterie
Great Glen Charcuterie
Harvey & Brockless
Negroni
Patchwork Paté
Suffolk Salami
Woodall’s
Ingredients
Method
1. Cut the ciabatta bread long ways and toast with a few drops of olive oil under a grill.
2. Meanwhile slice the red onions, season with a little salt and mix. Add the onions to the red wine vinegar and squeeze together to give a light pickle to the onions. Lift the onions out of the vinegar and leave to one side while you make the salad.
3. Add the whole grain mustard to the vinegar, honey and olive oil to create a dressing. Whisk together and season with salt and pepper to your taste.
4. Cut the tomatoes up into slices and chunks, then give them a little squeeze before adding to the dressing. This will help remove excess water for maximum flavour.
5. Add the pickled red onions and mix together.
6. Add the watercress or rocket to the top of the salad and leave (don’t mix together yet).
7. Rub the ciabatta’s cut side with a little garlic if you fancy it, then mix together the salad and heap on top of the bread.
8. Peel the bresaola apart and place around the salad on top, underneath or anywhere you like!
9. Finally, finish with grated pecorino cheese and serve.
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