A package of salty crackers
To prepare the base, shred 250g of the salty crackers and mix them with 100g of melted butter.
Roll out and compact the dough in a 25 cm pan, then leave it to rest in the fridge for 30 minutes.
Place 300 g of spreadable cheese on the base and put in the fridge for another 15 minutes.
Once everything has compacted decorate with bresaola, parmesan flakes and bresaola to taste.