Lean cured bresaola, manchego cheese, smoked salmon, and endive all partner with gorgeous (and aptly named) Pink Pearl apples in this easy charcuterie board.
Course Appetizer
Cuisine French, Italian
Keyword apple charcuterie board, charcuterie board with apples, pink pearl apple, pink pearl apple recipe
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 6people (as an appetizer)
Calories 283kcal
Ingredients
2mediumpink pearl applesthinly sliced (see note)
150gbison bresaolaor similar dry, cured meat
150gsmoked salmon
1endive
50gmelba toastor similar crackers
200gmanchego cheeseor other sheep's milk cheese (e.g. pecorino)
Instructions
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.
Gently clean the endive, then trim the bottom away. Separate the leaves out and set aside.
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.
Notes
Pink Pearl apples are beautiful and delicious, but don't feel limited if you can't find them. A good, firm apple with both sweet and tart flavours will be wonderful.Bison Bresaola is likely to be a bit of a hard-to-find specialty, but regular bresaola or any dry, lean, cured beef will stand in admirably.