These elegant little grazing plates require only one cooking task: roasting the onions. It’s the perfect no-stress starter.
Red onions 500g to 600g, thinly sliced
Extra virgin olive oils, to be used for coatings and drizzling
1 tablespoon red wine vinegar
16 slices bresaola (approx 200g)
80g of watercress coarsely chopped
Parmesan finely shaved 80g
8 pieces of sourdough, approximately 1cm in thickness
- Pre-heat the oven to 170C/190C fan/gas 5. Then, place the onion slices in thin strips on several nonstick baking pans. Separate them into rings. Toss the onions in a bit of oil. To ensure that they caramelize evenly, roast for 35 minutes. Stir halfway through.
- Take the onion mixture to a large bowl. Toss it with red wine vinegar. Let cool.
- Split the bresaola into eight plates and then scatter the watercress, onions, and parmesan on top.
- Toast the bread just before you eat it. Drizzle oil all over each side.
- To serve, drizzle a bit of oil on each grazing platter.
GET AHEAD You can prepare to the end of step three a couple of hours in advance, in which case loosely cover the plates and set aside in a cool place.