A stunning charcuterie board with meats and cheeses shaped like roses, accented by fruits, nuts, and complementary sides.
# Needed Ingredients:
→ Meats
01 - 3.5 oz prosciutto
02 - 3.5 oz salami
03 - 3.5 oz coppa or soppressata
→ Cheeses
04 - 4.2 oz brie, sliced
05 - 4.2 oz manchego, sliced
06 - 4.2 oz sharp cheddar, sliced
→ Fresh Fruits
07 - 1 cup seedless grapes, halved
08 - 1 cup strawberries, halved
09 - ½ cup dried apricots
10 - ½ cup fresh figs, quartered (optional, seasonal)
→ Nuts & Extras
11 - ½ cup roasted almonds
12 - ½ cup marcona almonds
13 - ¼ cup shelled pistachios
→ Accompaniments
14 - ½ cup green olives
15 - ½ cup mixed olives
16 - ½ cup cornichons
17 - ½ cup honey or fig jam
18 - 1 box gluten-free crackers or crostini (optional; verify gluten-free if needed)
→ Garnishes
19 - Fresh rosemary sprigs
20 - Edible flowers (e.g., nasturtium, pansy; optional)
# Preparation Steps:
01 - Select a large wooden charcuterie board or platter to serve as the base.
02 - Fold each slice of prosciutto, salami, and coppa in half lengthwise, then roll tightly to shape individual rose blossoms; secure bases if necessary.
03 - Slice brie, manchego, and sharp cheddar, then gently fan slices around the meat roses to emulate petals.
04 - Fill remaining spaces with halved grapes, strawberries, dried apricots, and quartered figs, grouping similar colors for aesthetic balance.
05 - Scatter roasted almonds, marcona almonds, and shelled pistachios across the board. Place small bowls containing green olives, mixed olives, cornichons, and honey or fig jam strategically.
06 - Position gluten-free crackers or crostini along the edges or in a separate basket to complement the arrangement.
07 - Decorate the board with fresh rosemary sprigs and edible flowers to evoke a garden atmosphere.
08 - Present immediately or cover and refrigerate for up to two hours before serving to preserve freshness.
