- 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.