Dalmatian prosciutto with Pag cheese (Pršut i paški sir)

1. Take the cheese out of the fridge 10-15 minutes before serving so its aroma can develop at room temperature.

2. Cut off the cheese rind and slice the cheese into thin triangles or batons.

3. Slice the prosciutto very thinly (if it's a whole piece, use a long, sharp knife and cut across the grain) and arrange it loosely in folds on a platter.

4. Arrange the cheese slices and olives alongside and drizzle the cheese with a little olive oil.

5. Slice the bread and put it in a basket next to the platter.

6. Serve at once, before the ham dries out – in Dalmatia every festive table starts this way.

Tip: Pag cheese is a hard sheep's cheese from the island of Pag; its salty flavour comes from the sage and salt-sprayed grass the sheep graze in the sea wind. If you can't find it, use aged pecorino. Pršut is ham dried in the bora wind – Parma or San Daniele ham works too.