“I love these little bresaola and ricotta on rye fingers as the full-flavoured bread and meat go so well together,” says Perry.
“You can use salt beef, salami, ham or smoked ocean trout or salmon if you like. They are a lovely finger food. At Margaret, we shave the rye into thin slices and then dry it dout in 100°C oven for about an hour. You end up with a tasty rye crisp. Fresh rye is so good too.”
Ingredients
Method
Combine ricotta and lemon juice in a small bowl and season to taste.
Place rye on a chopping board, spread with butter. Trim ends off rye and cut each into 2 fingers.
Spread 1 tbsp ricotta mixture over each rye finger and top with a slice of bresaola. Arrange rye fingers on a serving platter. Drizzle with extra-virgin olive oil, squeeze over lemon juice to taste, season with pepper and scatter with parsley to serve.
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