# What you need:
→ Meats
01 - 3.5 oz prosciutto
02 - 3.5 oz salami
03 - 3.5 oz coppa or soppressata
→ Cheeses
04 - 4.2 oz brie, sliced
05 - 4.2 oz manchego, sliced
06 - 4.2 oz sharp cheddar, sliced
→ Fresh Fruits
07 - 1 cup seedless grapes, halved
08 - 1 cup strawberries, halved
09 - 0.5 cup dried apricots
10 - 0.5 cup fresh figs, quartered (optional, seasonal)
→ Nuts & Extras
11 - 0.5 cup roasted almonds
12 - 0.5 cup marcona almonds
13 - 0.25 cup pistachios, shelled
→ Accompaniments
14 - 0.5 cup green olives
15 - 0.5 cup mixed olives
16 - 0.5 cup cornichons
17 - 0.5 cup honey or fig jam
18 - 1 box gluten-free crackers or crostini (optional; verify gluten-free)
→ Garnishes
19 - Fresh rosemary sprigs
20 - Edible flowers (e.g., nasturtium, pansy; optional)
# Directions:
01 - Arrange a large wooden charcuterie board or platter ready for assembly.
02 - Fold prosciutto, salami, and coppa slices lengthwise in half, roll tightly to create rose shapes, and secure bases if needed. Cluster these prominently on the board.
03 - Slice cheeses and fan them gently around the meat roses to resemble petals.
04 - Fill remaining spaces with halved grapes and strawberries, dried apricots, and quartered fresh figs, grouping by color for aesthetic balance.
05 - Scatter roasted almonds, marcona almonds, and pistachios across the board. Position small bowls containing green olives, mixed olives, cornichons, and honey or fig jam evenly.
06 - Place gluten-free crackers or crostini along the board’s edges or in a separate container as preferred.
07 - Decorate with fresh rosemary sprigs and optional edible flowers to evoke a garden ambiance.
08 - Serve immediately or cover and refrigerate for up to two hours prior to serving.
