calc3 ripe tomatoes
calc3 ripe figs
calc1 small melon
calc2 oz of Italian salami, sliced thinly
calc4 thin slices of mortadella
calc6 slices of prosciutto
calc6 slices of bresaola
calc4 fresh basil leaves, chopped
calc ½ cup UNICO Pitted Ripe Olives
PRIMO Extra Virgin Olive Oil
freshly ground black pepper, to serve
calc info

recipe image



Slice the tomatoes thinly and cut the figs into quarters. Halve the melon, scoop out seeds, and cut the flesh into wedges.

Arrange the meats on one half of a serving platter. Arrange the tomato slices in the center and sprinkle with basil leaves and oil.

Cover the rest of the platter with figs and melon and scatter the olives over the meats. Serve with a little extra olive oil to drizzle over the bresaola, and sprinkle with coarsely ground black pepper.

PREPRATION TIME: 15-20 minutes

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