Name: Bresaola with Arugula, Fennel, and Manchego Cheese
Yield: Makes 18
Ingredients: 3 tablespoons olive oil; 1 tablespoon fresh lemon juice; 1 4-ounce package sliced bresaola*; 54 (about) arugula leaves; 1 medium fennel bulb, halved lengthwise, thinly sliced crosswise; 1 4-ounce piece Manchego or Parmesan cheese, shaved into strips

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Bresaola with Arugula, Fennel, and Manchego CheeseSCOTT PETERSON

Prosciutto is more familiar in this type of appetizer, but bresaola, beef fillet cured in a similar fashion, gives it a fresh interpretation. When paired with golden Spanish Manchego, the combination is deliciously bold in flavor.

Recipe notes

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