A tapas table staple: fresh bread with a charcuterie platter of cured meats, mixed olives, and robust cheeses.
5 oz (140 g) mixed olives
4 oz (112 g) sliced prosciutto
4 oz (112 g) sliced salami
4 oz (112 g) sliced bresaola
4 oz (112 g) sliced cheeses – your choice (try Parmesan, creamy goat, nutty Swiss)
- Place olives in a glass or decorative bowl in the centre of a serving platter or wood board.
- Fan remaining ingredients around olives, and serve with a basket of warm Focaccia fingers.