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
