Bresaola, Roasted Sweet Pepper & Rocket Tartine with Lemon Ricotta

Bresaola tartine with roasted sweet peppers, lemon ricotta and rocket.

Bresaola, Roasted Sweet Pepper & Rocket Tartine with Lemon Ricotta

This Italian-inspired bresaola tartine recipe combines premium sliced bresaola with roasted sweet bell peppers, lemon ricotta and fresh rocket on toasted sourdough. Light, flavour-packed and easy to prepare, it’s perfect for a starter, lunch or sharing platter. Made using high-quality Gran Bosca Italian Bresaola and fresh bell peppers available from Nicol Retailer Limited, this recipe delivers a balance of savoury, sweet and citrus notes with a crisp finish. Ideal for entertaining, casual dining and modern European menus.

Course Light Main Course, Lunch Dish, Sharing / Grazing Platter, Starter

Cuisine Italian, Modern European

Diet Low Calorie

Keyword Bresaola recipe, Bresaola starter, Bresaola tartine, Italian bresaola

Prep Time 10

Cook Time 20

Servings People

Calories 320

Ingredients

For the Tartines:

70 g Gran Bosca Italian Bresaola, thinly sliced
500 g fresh sweet bell peppers (mixed colours if available)
4 thick slices sourdough or rustic country bread
200 g ricotta
1/2 Zest and juice of ½ lemon
Olive oil
Freshly ground black pepper
Sea salt
A handful of rocket (arugula)
Optional: toasted pine nuts or shaved Parmesan

Optional Garnish:

Balsamic glaze
Fresh basil or parsley

Instructions

Roast the Sweet Bell Peppers:

Preheat your oven to 220°C / 200°C fan / Gas Mark 7.
Cut the sweet peppers into thick strips, remove core and seeds.
Toss in a drizzle of olive oil, a pinch of salt and pepper.
Spread on a baking tray and roast 15–20 minutes, turning once, until tender and slightly charred.
Remove from oven and set aside to cool slightly.

Prepare the Lemon Ricotta:

In a small bowl, combine ricotta with lemon zest, lemon juice and a pinch of black pepper.
Stir well until creamy and bright — season to taste with salt if needed.

Toast the Bread:

Lightly brush each slice of sourdough with olive oil.
Lightly brush each slice of sourdough with olive oil.

Lightly brush each slice of sourdough with olive oil:

Lightly brush each slice of sourdough with olive oil.
Arrange roasted sweet pepper strips evenly on top.
Drape slices of bresaola over the peppers.
Top with a handful of fresh rocket.
Drizzle with a little extra olive oil and, if using, a balsamic glaze for sweet-tangy richness.
Drizzle with a little extra olive oil and, if using, a balsamic glaze for sweet-tangy richness.

Notes

This Italian bresaola tartine recipe is quick to prepare and highlights the natural flavour of premium sliced bresaola paired with sweet roasted bell peppers, creamy lemon ricotta and fresh rocket. Using high-quality Gran Bosca Italian Bresaola ensures a tender texture and balanced savoury taste, while roasting the peppers enhances their natural sweetness. For best results, serve the bresaola at room temperature and add it just before serving to preserve its delicate texture. This recipe is ideal as a starter, light lunch or elegant sharing dish and can be easily adapted for gluten-free or dairy-free diets.

Nutrition