BRESAOLA ROLL-UPS

We're all sweltering in Italy's Scipione l'Africano heatwave so cool, light, easy food is called for. 

I can't remember in which publication I saw that Bresaola and Robiola cheese are a good combination but anyway I couldn't find any Robiola yesterday.  However, my old friend Mr T, who has reappeared at the supermarket deli counter, suggested I use creamy Certosa instead, so I did.  Now Bresaola can be the very devil to get off that transparent paper the slices are laid upon but when Mr T cuts them, I can manage it!

All you do for this is lay a large fresh basil leaf on each slice of Bresaola, spread over some Certosa Stracremosa, Certosa Light or whatever spreadable cheese you prefer, then roll the slice up and tie a blanched chive leaf around it. [I have neither the patience nor the dexterity to make bows but you can if you like!]

Serve this with a dish of olives and another of sundried tomatoes and you have a feast.