Ingredients:

  • 8 oz thinly sliced Salami (Calabrese or Genoa)
  • 4 oz Prosciutto di Parma, torn into ribbons
  • 1 wheel (200g) Double-Cream Brie
  • 4 oz Aged White Cheddar, sliced into 1/4 inch thick planks
  • 4 oz Goat Cheese log
  • 1 cup Fresh Strawberries, halved
  • 1/2 cup Fresh Raspberries
  • 1/4 cup Pomegranate arils
  • 1/3 cup Marcona almonds or candied walnuts
  • 100g Fig jam or Honey
  • 1 sleeve Artisanal sea salt crackers
  • 1 small Baguette, sliced and toasted

Instructions:

  1. Mastering the Salami Rose: Take a champagne flute or small wine glass. Fold a slice of salami over the rim of the glass so half is inside and half is outside. Press it firmly against the rim.
  2. Layering the Bloom: Layer the next slice of salami, overlapping the first by approximately 50%. Continue this process for 3 to 4 layers, using about 12-15 slices total per rose.
  3. Placing the Roses: Once the layers are firm, invert the glass onto your wooden serving board and lift slowly to reveal the rose. Repeat to create three large roses in a triangular formation.
  4. Preparing the Cheese: Use heart-shaped cookie cutters to cut shapes out of the aged white cheddar planks. Slice the Brie wheel into wedges and roll the goat cheese log in crushed nuts or dried fruit if desired.
  5. Assembling the Board: Anchor the board with the salami roses and ramekins of jam or honey. Arrange the cheese hearts and Brie around the anchors.
  6. Filling and Finishing: Fill the remaining gaps with prosciutto ribbons, strawberries, raspberries, and pomegranate arils. Add the almonds, crackers, and baguette rounds to complete the flow.