Artisan Charcuterie with Cured Meats and Cheeses

This is an example of a meal that Solin would create to include in your personalized meal plan.

Artisan Charcuterie with Cured Meats and Cheeses

YOUR SOLIN GENERATED RECIPE

Artisan Charcuterie with Cured Meats and Cheeses

Artfully arranged platter featuring savory cured meats and sharp cheddar paired with crisp cucumber slices for a refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

560kcal
Protein
49.1g
Fat
37.0g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Prosciutto

3 oz Lean roast beef

1 large Egg

0.75 oz Sharp cheddar cheese

0.5 oz Raw almonds

1 cup Cucumber

1 tbsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the egg in a small pot of water, bring to a boil, and cook for 9 minutes before transferring to an ice bath.

  • 2

    Peel the cooled egg and slice it in half lengthwise.

  • 3

    Slice the cucumber into thick rounds and the sharp cheddar into bite-sized cubes.

  • 4

    Roll the prosciutto and lean roast beef into tight cylinders or ribbons for an elevated presentation.

  • 5

    Arrange the meats, cheese, egg, almonds, and cucumbers on a clean board or plate.

  • 6

    Place the Dijon mustard in a small ramekin and season the egg halves with sea salt and black pepper.

Artisan Charcuterie with Cured Meats and Cheeses

This is an example of a meal that Solin would create to include in your personalized meal plan.

Artisan Charcuterie with Cured Meats and Cheeses

YOUR SOLIN GENERATED RECIPE

Artisan Charcuterie with Cured Meats and Cheeses

Artfully arranged platter featuring savory cured meats and sharp cheddar paired with crisp cucumber slices for a refreshing crunch.

NUTRITION

560kcal
Protein
49.1g
Fat
37.0g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Prosciutto

3 oz Lean roast beef

1 large Egg

0.75 oz Sharp cheddar cheese

0.5 oz Raw almonds

1 cup Cucumber

1 tbsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Place the egg in a small pot of water, bring to a boil, and cook for 9 minutes before transferring to an ice bath.

  • 2

    Peel the cooled egg and slice it in half lengthwise.

  • 3

    Slice the cucumber into thick rounds and the sharp cheddar into bite-sized cubes.

  • 4

    Roll the prosciutto and lean roast beef into tight cylinders or ribbons for an elevated presentation.

  • 5

    Arrange the meats, cheese, egg, almonds, and cucumbers on a clean board or plate.

  • 6

    Place the Dijon mustard in a small ramekin and season the egg halves with sea salt and black pepper.