French•gourmet
Pink Pearl Apples and Charcuterie
Lean cured bresaola, manchego cheese, smoked salmon, and endive all partner with gorgeous (and aptly named) Pink Pearl apples in this easy charcuterie board.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium pink pearl apples (thinly sliced (see note))
- 150 g bison bresaola (or similar dry, cured meat)
- 150 g smoked salmon
- 1 endive
- 50 g melba toast (or similar crackers)
- 200 g manchego cheese (or other sheep's milk cheese (e.g. pecorino))
Instructions
- 1
Thinly slice the apples and set them in a shallow bowl. Pink Pearls don't brown too quickly, but if you're using another apple you may want to toss them with a little lemon juice in order to keep them looking fresh.
- 2
Gently clean the endive, then trim the bottom away. Separate the leaves out and set aside.
- 3
Lay out all of the ingredients on a platter. You can pre-slice the cheese and smoked salmon or leave that up to your diners. Serve. Eat.