I'm not much into eating beef, however this air-dried eye of round is amongst my favorite pieces of charcuterie. The salt and pepper profile of the beef blends well with the spicy-tomato of the Classic Bloody Mary. Meanwhile the olives provide their astringent vegetal flavors paired with a fire-roasted tomato filling. All together this topping lends a smokey, vaguely peat-y, roasted note to the cocktail as a whole.
Fire Roasted Tomato Stuffed Olives w/Bresaola
Green Olives, pitted
Fire Roasted Tomatoes, in oil
Bresaola, sliced paper thin
- Drain and pat dry olives
- Drain tomatoes(Set aside the oil. It makes an awesome drizzle for arugula salad or chicken breast.) cut width wise into thin strips.
- Stuffing these olives is fairly easy. I found that folding up the tomato piece and just poking it into the olive worked fine.
- String your stuffed olive and Bresaola slices onto a skewer in an ascetically pleasing way.
- I also suggest taking a little nibble of garnish before sipping the cocktail. Though, I'm sure that goes with out saying.
For the Classic Bloody Mary recipe see The Board and Wire post here!
(Oh and one more thing. That little bit of something dangling off the skewer is called a flower pepper. It's a real scorcher!)