Genova Salamino & Le Louis Cyr

• Black Pepper Genova Salamino
• Bergeron Caramelized Onion Confit
• Fresh pear slices
• Bergeron Le Louis Cyr cheese shavings
• Chopped hazelnuts

Parmigiano Reggiano Salamino & Le Bergeron Classique

• Parmigiano Reggiano Salamino
• Le Bergeron Classique cheese shavings
• Green grapes
• Roasted almonds

Calabrese Salamino & Le Bergeron Classique Smoked

• Calabrese Salamino
• Le Bergeron Classique Smoked cheese shavings
• Roasted red pepper strips
• Finely chopped chives

Prosciutto Salamino & Le Fin Renard

• Prosciutto Salamino
• Le Fin Renard cheese shavings
• Bergeron Blueberries and Port Confit
• Fresh blueberries
• Fresh thyme

Slice a baguette and toast the slices to make golden crostini.

Genova Salamino & Le Louis Cyr

1. Slice the black pepper Genova salamino.
2. Slice the fresh pear and chop the hazelnuts.
3. Spread the Bergeron caramelized onion confit on the crostini.
4. Top with pear, salamino and shaved Le Louis Cyr cheese.
5. Sprinkle with chopped hazelnuts.

Parmigiano Reggiano Salamino & Le Bergeron Classique

1. Slice the Parmigiano Reggiano salamino.
2. Place the salamino and shaved Le Bergeron Classique cheese on the crostini.
3. Top with green grapes and sprinkle with roasted almonds.

Calabrese Salamino & Le Bergeron Classique Fumé

1. Slice the Calabrese salamino.
2. Cut the roasted red pepper into strips and finely chop the chives.
3. Place the salamino and shaved Le Bergeron Classique Smoked cheese on the crostini.
4. Top with roasted red pepper strips and sprinkle with chives.

Prosciutto Salamino & Le Fin Renard

1. Slice the Prosciutto salamino.
2. Spread the Bergeron blueberry and port confit on the crostini.
3. Top with salamino and shaved Le Fin Renard cheese.
4. Finish with fresh blueberries and fresh thyme.