Garden Figs with Basil and Bresaola

I am such a fan of our local Italian Pantry, always walking out with an armful and beautiful produce. Married with my own autumn figs this dish is so simple and inspires lazy afternoon eating and quaffing.

  
 
What you need....

200g Bresaola (cured beef)
4 fresh figs
10 balsamic pickled onions
1 handful of basil
lemon infused olive oil
flat bread to serve

 

Make it happen....

1. Lay the bresaola out on your platter of choice, slightly overlapping.

2. Wash and quarter the figs, place randomly on the platter.

3. Top the platter with the onions and sprinkle with the basil leaves, roughly torn.

4. Drizzle generously with the olive oil.

5. Toast the flat bread and serve immediately.

   

Sweet figs, acidic onions and salty beef with a hit of lemon at end that lingers on the tongue - give it a go you wont be disappointed.

K