An elegant board featuring prosciutto roses, cheeses, fresh fruits, nuts, and savory accents, perfect for gatherings.
# What You'll Need:
→ Charcuterie
01 - 6.35 oz thinly sliced prosciutto
02 - 3.53 oz sliced soppressata or salami
→ Cheese
03 - 4.23 oz fresh mozzarella balls (bocconcini)
04 - 4.23 oz aged Parmigiano-Reggiano, broken into chunks
05 - 3.53 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 - ½ cup dried apricots
09 - ½ cup mixed pitted olives (green and black)
10 - ½ cup marinated artichoke hearts, halved
→ Accompaniments
11 - ⅓ cup honey or fig preserves
12 - ½ cup toasted walnuts or Marcona almonds
13 - 3.53 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 and gently fan the edges to mimic rose petals. Repeat until 6 to 8 roses are created.
02 - Place the prosciutto roses clustered on a large serving board or platter.
03 - Arrange fresh mozzarella, Parmigiano-Reggiano chunks, and goat cheese quenelles adjacent to the prosciutto roses.
04 - Fold or roll salami slices and place them near the cheeses for visual appeal.
05 - Fill remaining spaces with grapes, strawberries, dried apricots, olives, and artichoke hearts, balancing colors evenly.
06 - Spoon honey or fig preserves into a small bowl and set on the board.
07 - Sprinkle toasted walnuts or Marcona almonds and lay out gluten-free crackers or crostini.
08 - Add fresh basil leaves and optionally edible flowers to enhance presentation.
09 - Present immediately, allowing guests to assemble bites as preferred.
