Ingredients
- Turkey Bresaola, thinly sliced (4 ounces, about 12 slices)
- Fresh Mozzarella Balls (8 ounces, ciliegine or bocconcini size, drained)
- Extra Virgin Olive Oil (2 tablespoons)
- Balsamic Glaze (1 tablespoon, for drizzling)
- Fresh Basil Leaves (12 small leaves)
- Freshly Ground Black Pepper (1/4 teaspoon, to taste)
- Pinch of Sea Salt (optional, to taste)
- Small Wooden Skewers or Toothpicks (12 count)
Instructions
- Step 1: Drain the fresh mozzarella balls thoroughly and gently pat them dry with a paper towel to remove excess moisture. Wash and thoroughly dry the basil leaves.
- Step 2: Lay the turkey bresaola slices flat on a clean work surface. If the bresaola slices are very large, you may cut them in half; if they are small, use them whole.
- Step 3: Place one drained mozzarella ball and one small fresh basil leaf (or a piece of a larger leaf) directly onto the center of each prepared bresaola slice.
- Step 4: Carefully fold the edges of the turkey bresaola up and around the mozzarella and basil to create a tight bundle or bite. Secure the closed bundle using a small wooden skewer or toothpick.
- Step 5: Arrange the finished bites on a serving platter. Drizzle them lightly with the Extra Virgin Olive Oil and then sparingly with the Balsamic Glaze.
- Step 6: Finish the appetizer by dusting the wrapped bites with freshly ground black pepper (and a pinch of sea salt, if desired) and serve immediately.
Notes
- If assembling ahead of time, store the wrapped bites (Steps 1-4) in an airtight container for up to 24 hours, but wait to add the oil, glaze, and seasoning until just before serving to maintain optimal freshness.
- Do not attempt to reheat these bites, as the fresh mozzarella will melt and the cured bresaola will seize; they are designed to be served chilled or at cool room temperature.
- The secret to a tight, stable wrap is ensuring the mozzarella is ultra-dry; gently roll the balls between paper towels to eliminate all excess surface moisture before wrapping.
- For an elevated presentation, serve these bites alongside toasted crostini or lightly grilled peaches to add textural crunch and a sweet complement to the salty bresaola.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American