Stracciatella Bruschetta with Bresaola

• 2 tablespoons extra virgin oil
• 2 teaspoons lemon juice
• ¼ teaspoon caster sugar
• ¼ teaspoon salt
• 6 Brussels sprouts, shaved into 1-2mm thick slices
• 2 sticks celery, shaved into 1-2mm thick slices
• ¼ cup baby parsley leaves
• 100g FLORIDIA CHEESE Stracciatella
• 12 slices (80g) Bresaola
• ¼ cup hazelnuts, toasted
• 25g shaved FLORIDIA CHEESE Parmesan
• 4-6 slices pane di casa, lightly toasted

1. Whisk together the olive oil, lemon juice, sugar and salt in a bowl. Add the sprouts, celery and parsley and gently toss to combine. Cover and chill for at least an hour or even overnight, to allow vegetables to soften and mellow.
2. Spread each slice of bread with some Stracciatella. Top with bresaola, salad and Parmesan and a sprinkling of hazelnuts.

Note: This is a beautiful bruschetta combination that’s perfect for the cooler months! In warmer weather swap in other seasonal greens to go with the celery, like green peas or baby broad beans. Makes 4-6.