1 Charcuterie is an ongoing restaurant trend, but you can easily make it yourself at home. Presentation is key, so find an attractive platter and carefully arrange each component for maximum impact.
Tags: Intermediate, 30 mins, Appetizer & Hors d'Oeuvres, Beef, Pork, Rice & Grains, Vegetables| Serves: | 8 |
|---|---|
| Skill level: | Easy |
| Prep time: | 30 minutes |
| Cooking time: | 0 minutes |
| Total: | 30 minutes |
| 4 oz (125 g) | PC Chimichurri Angus Roast Beef |
|---|---|
| Half 150 g-pkg | PC Mild Genoa Salami |
| Half 150 g-pkg | PC Hot Genoa Salami |
| 1 pkg (125 g) | PC Splendido Prosciutto |
| ½ cup (125 mL) | drained PC Pickled Cipolline Onions in balsamic vinegar |
| ½ cup (125 mL) | drained PC Gigandes Beans in vinaigrette |
| ½ cup (125 mL) | PC Pickled Mushrooms with garlic and herbs , drained |
| ¼ cup (50 mL) | PC Horseradish Dijon |
| 1 | PC French Baguette |
1. Arrange meats on platter, with a separate fork for each meat. Place each antipasto and mustard in small bowl with spoon and arrange on platter. Slice baguette and arrange on platter. Encourage guests to sample meats from mildest to strongest, so prosciutto, then chimichurri, mild salami and hot salami. Serve immediately.
| Makes 8 servings. |
| Per serving |
| 290 calories |
| 11 g fat |
| 1340 mg sodium |
| 30 g carbohydrates |
| 3 g fibre |
| 18 g protein |
