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Charcuterie with Pink Pearl Apples, Bison Bresaola, Smoked Salmon, and Manchego - Diversivore.com
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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.
Course Appetizer
Cuisine French, Italian
Keyword apple charcuterie board, charcuterie board with apples, pink pearl apple, pink pearl apple recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people (as an appetizer)
Calories 283kcal

Ingredients

  • 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

  • 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.

Nutrition

Calories: 283kcal | Carbohydrates: 11g | Protein: 22g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 64mg | Sodium: 816mg | Potassium: 87mg | Fiber: 1g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 1.7mg | Calcium: 370mg | Iron: 1.3mg