- 12 Bresaola slices
- 150g Herby Boursin
- Pickled Jalapeños
- Fresh Chives
- Lay out a bresaola slice on a plate or clean worktop.
- Place a small dollop of boursin on the bresaola. Use as much as you can without overfilling, youneed to be able to wrap it all up, half a teaspoon is a good start.
- Top with a slice or two of the jalapeño, depending on how much of a kick you fancy! Depending on your guests you might want to halve the chilli.
- Bunch up the bresaola by bring the longer edges together, then the two shorter ends. Pinch gently with your fingers and the bresaola should pretty much stick together. Now tie with a chive.
- That’s it.
You’ll have some boursin left over. x