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  • Brad Roe

Charcuterie City 👨‍🍳

Just call this one a meat lovers salad😁. Cured beef wrapped around port salut cheese with a melon salsa in a crispy salami cup 😋


Bresaola filling..

4 slices bresaola

8oz port salut cheese

½ teaspoon finely minced chives.


Honeydew melon & pine nut salad..

3oz honeydew, diced into ½cm cubes

1 tomato, diced

2inch piece of cucumber, diced

half of a jalapeno, finely diced

1 lime, juiced

2 tablespoons midori melon liqueur


Salami cup..

2 thin slices of salami


Place Salami slices onto parchment paper and dehydrate in the oven at 110°c/ 230°f for 1 hour or until firm to the touch.


Bresaola & port salut cannoli..

1. Lay out 2 separate slices of bresaola, using your hands, mould 2 pieces of port salut into cylinder shapes then roll up like a burrito.

2. Dab the ends with a touch of olive oil and dip into the chives.


Honeydew melon & pine nut salad..

Mix all the ingredients together and assemble into the salami cup alongside the cannoli. #appetizer #fromcooktochef #cannoli #saturday.kitchen #bbcgoodfood #tasteofthewight #bradroechef #charcuterie #midori


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