CASADEMONT Fuet Extra
Pitted green olives
Extra virgin olive oil
Cut the flatbread into squares of about 4 x 4 cm.
Slice the tomatoes somewhat thickly and drizzle over extra virgin olive oil and sprinkle with salt flakes. Now cut the CASADEMONT Fuet Extra into 10 cm chunks and then slice lengthwise with a sharp knife or meat slicing machine.
You should end up with thin slices that will allow you to bend the fuet into a shape.
Place a seasoned tomato slice on a square of flatbread.
Take a cocktail stick or skewer and push it through the fuet slice to form an “S” shape, remembering to place an olive in the centre. Once we have the skewered olive and fuet, we can stick them into the slice of bread with tomato.
If you have guests, you can prepare these in advance (1 hr) and keep them wrapped in cling film.