Artfully arranged prosciutto roses, cheeses, fruits, and nuts create a vibrant and shareable 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
# Method:
01 - Roll 2 to 3 slices of prosciutto into loose spirals and gently fan the edges to resemble rose petals. Repeat until 6 to 8 roses are made.
02 - Cluster the prosciutto roses together on a large serving board or platter.
03 - Position fresh mozzarella, Parmigiano-Reggiano chunks, and goat cheese quenelles beside the prosciutto roses.
04 - Fold or roll soppressata or salami slices and arrange them next to the cheeses.
05 - Distribute grapes, strawberries, dried apricots, olives, and marinated artichokes evenly to add color and texture.
06 - Spoon honey or fig preserves into a small bowl and place it on the board.
07 - Sprinkle toasted walnuts or Marcona almonds and lay out gluten-free crackers or crostini around the arrangement.
08 - Decorate with fresh basil leaves and edible flowers for an elegant finishing touch.
09 - Present immediately so guests can assemble bites as desired.
