An artful charcuterie display with prosciutto roses, cheeses, fruits, nuts, and savory accompaniments on a large board.
# What You'll Need:
→ Charcuterie
01 - 6.3 oz thinly sliced prosciutto
02 - 3.5 oz sliced soppressata or salami
→ Cheese
03 - 4.2 oz fresh mozzarella balls (bocconcini)
04 - 4.2 oz aged Parmigiano-Reggiano, broken into chunks
05 - 3.5 oz creamy goat cheese, shaped into quenelles or small scoops
→ Fruits & Vegetables
06 - 1 cup seedless red grapes
07 - 1 cup fresh strawberries, halved
08 - 0.5 cup dried apricots
09 - 0.5 cup mixed olives (green and black), pitted
10 - 0.5 cup marinated artichoke hearts, halved
→ Accompaniments
11 - 0.33 cup honey or fig preserves
12 - 0.5 cup toasted walnuts or Marcona almonds
13 - 3.5 oz gluten-free crackers or crostini
14 - Fresh basil leaves for garnish
15 - Edible flowers (optional) for decoration
# Steps to Follow:
01 - Roll 2–3 slices of prosciutto into loose spirals and gently fan the edges to resemble rose petals. Repeat to create 6–8 roses.
02 - Place the prosciutto roses together on a large serving board or platter in a clustered arrangement.
03 - Artfully arrange the fresh mozzarella, Parmigiano-Reggiano chunks, and goat cheese quenelles beside the prosciutto roses.
04 - Fold or roll the soppressata or salami slices and position them attractively near the cheese.
05 - Fill any gaps with seedless grapes, halved strawberries, dried apricots, mixed olives, and marinated artichoke hearts, balancing colors evenly.
06 - Spoon honey or fig preserves into a small bowl and place it on the board.
07 - Distribute toasted walnuts or Marcona almonds across the board and arrange the gluten-free crackers or crostini.
08 - Finish by garnishing with fresh basil leaves and optional edible flowers. Serve immediately for guests to assemble bites as desired.
