An artful assortment of prosciutto, cheeses, fruits, and nuts arranged for an elegant starter.
# 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, 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
# Directions:
01 - Roll 2 to 3 slices of prosciutto into loose spirals and gently fan the edges to mimic rose petals, creating 6 to 8 roses.
02 - Place the formed prosciutto roses together in a bouquet-like cluster on a large serving board or platter.
03 - Arrange fresh mozzarella, Parmigiano-Reggiano chunks, and goat cheese quenelles neatly beside the prosciutto roses.
04 - Fold or roll the salami slices and place them near the cheeses to add visual appeal.
05 - Distribute grapes, halved strawberries, dried apricots, olives, and marinated artichoke hearts evenly across the board to balance colors and textures.
06 - Spoon honey or fig preserves into a small bowl and set it on the board.
07 - Scatter toasted walnuts or Marcona almonds and lay out gluten-free crackers or crostini around the arrangement.
08 - Decorate the board with fresh basil leaves and edible flowers for a refined floral touch.
09 - Present immediately, inviting guests to compose bites as preferred.
