Smokehouse
Charcuterie Plate

Makes 1 serving

Black pepper yellowfin tuna slices and smoked bacon served with sharp cheddar slices and garlic toast points.

Ingredients

BACON

  • 6 slices Thick cut black pepper smoked bacon, cut in half

1 OZ GARLIC-BLACK PEPPER-HERB COMPOUND BUTTER

  • ¼ lb sweet butter, softened
  • 2 cloves Garlic, minced
  • 1 tsp Fresh thyme
  • ½ tsp Fresh cracked black pepper

GARLIC TOAST POINTS

  • 1 Tbsp olive oil
  • 1 Clove garlic, minced
  • Salt & pepper to taste
  • 2 Large slices rustic bread

Assembly

  • 4 slices Black Pepper Yellowfin Tuna
  • 2 oz Sharp Vermont Cheddar
  • 1 oz Sundried cranberries
  • 1 oz Dried apricots
  • 1 Large radish, sliced
  • ¼ Red onion, sliced
  • 2 Leaves red leaf lettuce
  • 2 Grape tomatoes
  • Herb garnish

Preparation

  1. Bacon: Cook the bacon, bake in a 375° oven, until crispy. Hold warm.
  2. For the compound butter: Place all ingredients in a food processor and blend until just combined.
  3. For the garlic toast points: Combine the olive oil, garlic, salt, and pepper. Brush each slice liberally on both sides with the oil mixture. Toast under a broiler or in a sauté pan over medium heat until golden brown. Hold warm.
  4. Assembly: Arrange all items as illustrated for the charcuterie tray.

Nutrition Facts

Smokehouse Charcuterie Plate