• 16 slices of thin of Bresaola (Dried cured beef)
  • Creamy Canadian Ricotta, 500 grams
  • 1 lemon, zested
  • 1 bunch Arugula, washed and dried
  • 1/4 cup (60 ml) extra virgin olive oil
  • Fresh cracked pepper, and salt to taste


  • In a bowl, take your fresh Canadian Creamy Ricotta Cheese, add zest of one lemon, drizzle in olive oil, and add fresh cracked pepper and salt to taste. Mix well.
  • ​On a cutting board or large clean surface, spread out the bresaola slices, and divide evenly (about 1-2 tablespoons) of the mixed ricotta and arugula to the slices.
  • Roll and serve immediately, or prepare in advance and leave in fridge covered with plastic wrap up to 6 hours in advance.

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