Annie Bell’s bresaola grazing plates recipe

The only cooking involved with these elegant little grazing plates is to roast the onions. It’s the perfect no-stress starter.

bresaola grazing plates
Ellis Parrinder

500g-600g red onions, peeled and thinly sliced
Extra virgin olive oil, for coating and drizzling
1 tsp red wine vinegar
16 slices bresaola (approx 200g)
80g watercress, coarsely chopped
80g finely shaved parmesan
8 slices sourdough (about 1cm thick)

  1. Preheat the oven to 190C/170C fan/gas 5. Spread the onions in a thin layer on a couple of nonstick baking sheets, separating them into rings. Drizzle over a little oil and toss to coat them. Roast for about 35 minutes, stirring halfway through to ensure they caramelise evenly.
  2. Transfer the onions to a large bowl, toss with the red wine vinegar and leave to cool.
  3. Divide the bresaola between eight small plates, scatter over the watercress and the onions then the parmesan.
  4. Shortly before eating, toast the bread, drizzle with oil on each side and cut into fingers.
  5. Drizzle a little oil over each grazing plate to serve.

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.

Food styling: Katie Marshall. Food styling assistant: Rosie Bensberg. Prop styling: Max Robinson