SEPPELTSFIELD SPARKLING SHIRAZ with CAPOCOLLO AND WALNUTS ON RYE

0
Serves
0 min
Preparation Time

Ingredients

1 Loaf of dark whole rye
(Mehl bakery at the Angaston farmers market make the perfect German style Volkorn)

A handful of lightly toasted shelled walnuts, roughly chopped

1 red salad onion finely sliced and dressed with a little salt and Maggie Beer red wine vinegar

1 tablespoon chives finely sliced

8 thin slices of capocollo depending on size.
Capocollo is the cured pork product made from the neck. Prosciutto or Jamon are good substitutes.

Method

Slice the rye bread thinly. Mix the walnuts, dressed onion and chives. Spoon onto bread and top with slices of Capocollo. Drizzle with olive oil.

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