Bresaola Hand Roll

Pairing: Red Cap Vineyards Cabernet Sauvignon

Time: 15 mins
Yield: 24 appetizers

• 1/4 pound (4 ounces) Bresaola, sliced paper thin
• 3 ounces baby arugula, washed and thoroughly dried
• 6 ounces Manchego or another aged sheep’s cheese
• 3 ounces fig jam

Spread bresaola slices out on a clean work surface. Spread a small amount of fig jam in a line down the center of the bresoala slice. Place 3 pieces of arugula in the center of each slice then top with a thin sliver of cheese. Roll each bresaola piece into a cigar shape to enclose filling. Arrange on serving platter and keep cold until ready to serve. (Can be made up to 4 hours ahead.)