Red Hot Fremantle Octopus with Prosciutto

• Serves 2 people
• Prep Time 15mins
• Cook Time
• Simplicity

1. Cut all the stone fruit in different sizes and forms.
2. Drain the Red Hot Marinated Fremantle Octopus out of the tub
3. Start assembling the platter on a large plate or charcuterie board with prosciutto. Twist and curl the cured meat while plating and avoid overlapping other slices
4. Fill and decorate gaps with assorted stone fruit pieces. Top it with Red Hot Fremantle Octopus.
5. Oregano leaves are excellent as garnish for this dish. Make sure to drizzle a generous amount of extra virgin olive oil, vincotto, and finish it with freshly cracked black pepper before serving. Enjoy.