Charcuterie Wreath in 7 Steps

🧂 Ingredients

• 100-200 g Prosciutto di Parma

  sliced
• 200-250 g Salami

  sliced
• 100-200 g Capocollo

  sliced
• 100-150 g Gorgonzola cheese

  cut triangular slices
• 100-150 g Brie cheese

  cut triangular slices
• 100-150 g Manchego cheese

  cut triangular slices
• 1 cup Fresh Grapes

  washed
• 1-2 Fresh figs

  washed and halved
• 3-4 pieces Preserved fruits: 3-4 pieces of prunes and figs
• 1 cup Nuts: Cashews, Walnuts, Almonds
• 15-20 pieces Crackers
• 5-6 sprigs Fresh rosemary
• 5-6 sprigs Fresh sage
• Optional: olives, fruit preserves, honey

Instructions

• 1 Make the salami rose by overlaying each salami pieces overlapping each piece
  around the mouth of a glass. Make 2-3 layers. Then turn the glass with the
  salami upside down and remove the glass.
• 2 Step 1: Arrange the cured meat around the round platter.
• 3 Step 2: Cut triangular slices of the cheeses and arrange them around the platter
  in between the cured meat.
• 4 Step 3: Place fresh grapes and figs, preserved prunes and figs in between the
  cured meat and cheeses.
• 5 Step 4: Add nuts around the cured meat and cheeses.
• 6 Step 5: Place crackers (or bread) separating few pieces around the cured meat
  and cheeses.
• 7 Step 6: Wherever you see gaps on the platter, top up with more of that food
  item. You can add more cheese, meat, fruits to make it look fuller.
• 8 Step 7: Cut sprigs of rosemary and sage and arrange them around the platter.
• 9 Chill in the chiller and bring it out to room temperature about 30 minutes
  before you are about to serve.

Nutrition Info