Red Hot Fremantle Octopus with Prosciutto - Fremantle Octopus
Red Hot Fremantle Octopus with Prosciutto and stone fruits on a charcuterie board, drizzled with extra virgin olive oil and vincotto. Perfect for any special occasion. Enjoy!
Ingredients
- 250g Red Hot Marinated Fremantle Octopus, drained
- 150g Prosciutto
- 1 medium Peach
- 1 Plum
- 1 Nectarine
- 3-4 Sprig Oregano
- Extra Virgin Olive Oil
- Vincotto Vinegar
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