The saltiness from the bresaola and the mildness from the pesto makes these little nibbles a perfect start of the evening.

Makes 20

10 slices of bresaola
200 ml green peas
2 tbsp olive oil
50 ml grated parmesan cheese
2 tbsp roasted sunflower seeds
salt
cress, for decoration

1. Pre-heat the oven to 200 degrees.
2. Cut the slices of bresaola in halves and put them in small moulds so they get the shape of a small basket. Bake in the oven for 10 minutes, then take out and let cool before removing them from the moulds.
3. Mix the peas with oil, parmesan and sunflower seeds. Taste and add salt if needed. Add the pesto to the bresaola baskets and garnish with cress.