An elegant board featuring prosciutto roses, cheeses, fruits, nuts, and preserves for a vibrant starter.
# Components:
→ 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 green and black olives, 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
# Method:
01 - Roll 2 to 3 slices of prosciutto into loose spirals and gently fan the edges to mimic rose petals. Repeat to produce 6 to 8 roses.
02 - Cluster the prosciutto roses together on a large serving board or platter to create a bouquet effect.
03 - Place fresh mozzarella, Parmigiano-Reggiano chunks, and goat cheese quenelles beside the roses, arranging them artfully.
04 - Fold or roll soppressata or salami slices and position them near the cheese and roses for visual appeal.
05 - Distribute grapes, halved strawberries, dried apricots, olives, and marinated artichoke hearts evenly, balancing colors and textures.
06 - Spoon honey or fig preserves into a small bowl and place it on the serving board.
07 - Sprinkle toasted walnuts or Marcona almonds and arrange gluten-free crackers or crostini around the board.
08 - Decorate the arrangement with fresh basil leaves and optional edible flowers to enhance visual appeal.
09 - Serve immediately, allowing guests to create individual bites as preferred.
