An elegant arrangement featuring prosciutto roses, cheeses, fruits, nuts, and crackers for a vibrant starter.
# What You 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 wedge of 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 - 5 tablespoons 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
# How-To Steps:
01 - Roll 2 to 3 slices of prosciutto into loose spirals, gently fanning the edges to mimic rose petals. Repeat to create 6 to 8 roses.
02 - Place the prosciutto roses clustered together on a large serving board or platter.
03 - Position the cheeses beside the prosciutto roses, using spoons to create goat cheese quenelles if preferred.
04 - Fold or roll soppressata or salami slices artistically and arrange alongside the cheeses and prosciutto.
05 - Distribute grapes, strawberries, dried apricots, olives, and artichoke hearts into the empty spaces, balancing colors evenly.
06 - Spoon honey or fig preserves into a small bowl and position on the board for dipping.
07 - Sprinkle toasted walnuts or Marcona almonds across the board and lay out gluten-free crackers or crostini.
08 - Finish by adorning the board with fresh basil leaves and edible flowers to enhance visual appeal.
09 - Present immediately, encouraging guests to assemble their own bites.
