Delicate prosciutto roses paired with cheeses, fresh fruits, nuts, and savory accents in an elegant arrangement.
# 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 aged Parmigiano-Reggiano, broken into chunks
05 - 3.5 oz creamy goat cheese, formed 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
# How to Make:
01 - Roll 2 to 3 prosciutto slices into loose spirals, fanning edges to mimic rose petals. Repeat to create 6 to 8 roses.
02 - Cluster the prosciutto roses together on a large serving board or platter.
03 - Place mozzarella, Parmigiano-Reggiano chunks, and goat cheese quenelles beside the roses, shaping goat cheese with a spoon as desired.
04 - Fold or roll soppressata or salami slices, arranging them near the cheese and prosciutto elements.
05 - Evenly distribute grapes, strawberries, dried apricots, olives, and artichoke hearts in empty spaces to balance colors and textures.
06 - Spoon honey or fig preserves into a small bowl and place it on the board.
07 - Scatter toasted walnuts or Marcona almonds and arrange gluten-free crackers or crostini around the board.
08 - Decorate with fresh basil leaves and optional edible flowers, then serve immediately for guests to assemble bites.
