Charcuterie, cheese, apple and cider board

Portions:

4 à 6

Preparation:

10 minutes

Ingredients

4 Quebec Quality apples of different varieties

30 ml (2 tablespoons) lemon juice

3 Quebec cheeses with complementary textures and flavours, for example, a soft cow's milk cheese, an ashy goat's milk cheese and a firm aged cheese.

Selection of cured meats, such as salami, coppa, prosciutto, or speck

Québec terrine, such as duck or goose terrine

Roasted nuts, such as pecans, walnuts, cashews or pistachios

Selection of crackers, or sliced baguette

Choice of spreads to accompany the meal (onion confit, mustard, etc.)

Preparation

Core apples, then cut into slices. Half-fill a bowl with fresh water, add the lemon juice, then the apples. Mix well and leave to stand for 5 minutes.

Drain apples well and pat dry. On a large board or plate, arrange the apples, then add the cheeses, cold cuts, terrine, nuts and crackers or baguette slices. Serve the spreads on the side.

Serve with Verger Hemmingford's cider cuvée Chambly.

In collaboration with