I absolutely love bresaola and I absolutely love serving canapés; bresaola is just one of those ingredients that’s begging to be used as a wrapper – not too overwhelming and very pliable! I couldn’t quite decide on the title for this recipe, if you can call it a recipe, as it’s more of an assembly job! Just Bresaola Parcels? Or describe what’s in the parcel? Oh, what about telling the readers that it’s a canapé? In the end, I decided to go with the trend and give the whole game away in the title! Do you notice that many recipe names are sooo long, it’ll probably take you longer to say the darn thing than eat it?
So, Bresaola Parcels with Boursin and Pickled Jalapeños, Easy Canapés, it got christened! Bresaola or brisaola is air dried, salted beef that’s usually been hung/aged for a few months. Where does bresaola come from? It originally hails from north Lombardy, in the Alps, close to Switzerland, in Valtellina, where the best bresaola comes from, apparently. I haven’t yet had the pleasure.
If you ever fancy making your own bresaola or if you don’t have access to fresh, here’s a good article from The Guardian on How to Make Bresaola. I do like to make it from time to time, curing meat is a rather fun pastime.
Back to today’s recipe, I wanted to pair the strong meat with something creamy but with a little bit of character and decided to go with two of my all time favourite combinations, boursin and pickled jalapeños. Creaminess with a bit of va va voom. Boursin is a soft creamy cheese available in many flavours, it’s a trademarked brand and was invented in 1957 by Francois Boursin. It is easily made at home but that’s a post for another day!
There are so many possibilities with this recipe, you could use the bresaola as a starting point and go with so many different fillings. But think about the balance of the final bite – you need to think about texture and flavour. For that reason, I think a soft or semi soft cheese is preferable to anything hard. Taste wise, I’ve paired bresaola with anchovies before but with some cream cheese as a buffer and it worked very well, so perhaps a little experimentation is called for, preferably without hungry guests hanging around! Then again, a great party idea is to get your guests to make up their own parcels!
For more canapé ideas, check out the Amuse-Bouche, Canapés and Starters Page.
I hope you like today’s super easy, no cook recipe, let me know what you think! xx
- 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