An elegant display of prosciutto roses, cheeses, fruits, and nuts artfully arranged on a serving board.
# Components:
→ 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, 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 - 3.53 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, fanning the edges gently to resemble rose petals; repeat to create 6 to 8 roses.
02 - Place the prosciutto roses together in a clustered bouquet on a large serving board or platter.
03 - Arrange the fresh mozzarella, Parmigiano-Reggiano chunks, and goat cheese quenelles artistically beside the prosciutto roses.
04 - Fold or roll the soppressata or salami slices and arrange them near the cheeses for visual interest.
05 - Distribute grapes, strawberries, dried apricots, olives, and artichoke hearts evenly, filling the spaces and balancing colors.
06 - Spoon honey or fig preserves into a small bowl and position it on the board.
07 - Sprinkle toasted walnuts or Marcona almonds over the board and lay out gluten-free crackers or crostini nearby.
08 - Decorate the arrangement with fresh basil leaves and optional edible flowers for an elegant, lush presentation.
09 - Present immediately, inviting guests to create their own bites from the selection.
