• 1 cup blue cheese, crumbled
  • 1/2 pound bacon, chopped and rendered
  • 1/2 cup dates, chopped
  • EVOO Extra Virgin Olive Oil, for drizzling
  • 1/4 pound bresaola




Mix cheese, bacon and dates in a large bowl and thin out the mixture with a little EVOO. Lay out the bresaola slices, add a spoonful of cheese mixture and wrap.



Serve on antipasto platter and use leftover cheese mixture as a crostini topper.