# What You'll 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 shelled pistachios
→ 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 status)
→ Garnishes
19 - Fresh rosemary sprigs
20 - Edible flowers such as nasturtium or pansy (optional)
# Directions:
01 - Select a large wooden charcuterie board or platter and ensure it is clean and dry.
02 - Fold each slice of prosciutto, salami, and coppa in half lengthwise, then roll tightly into rose shapes, securing the base as needed with toothpicks.
03 - Cluster the meat roses in the center of the board to serve as a focal point.
04 - Fan out the sliced brie, manchego, and sharp cheddar around the meat roses to simulate flower petals.
05 - Fill empty spaces with halved grapes and strawberries, dried apricots, and optional fresh figs grouped by color for visual harmony.
06 - Scatter roasted and marcona almonds along with shelled pistachios across the board; place small bowls of green and mixed olives, cornichons, and honey or fig jam strategically.
07 - Arrange gluten-free crackers or crostini at the board edges or place them separately in a basket.
08 - Decorate with fresh rosemary sprigs and optional edible flowers to create a garden-like aesthetic.
09 - Serve immediately or cover loosely and refrigerate for up to two hours before serving.
