Looking for a grazing board that really makes a statement? Skip the traditional platter and create a stunning, conversation-starting edible "bouquet." This unique arrangement takes the elements of a classic charcuterie board—cured meats, cheeses, cornichons, and crackers—and presents them as a beautiful centrepiece. For a special touch, use our Hudson Meats butcher’s paper to present the bouquet at the table and feel free to add your own touch with your favourite salami and antipasto selection.
Prep 25mins
Serves 4–6
Ingredients
25slices thin-cut round salami (we used truffle, goat andchorizon)
12 slices thinly-cut Anis Plano salami
Chives
9 slices thinly-cutJamon orProsciutto
1 x370g jar Bailaor cornichons, drained
10 sliced thinly-cut mortadella
2 marinatedartichokes, halved lengthways
1 Yorkshire pork pie, quartered
150g wedge Cashel blue cheese, cut into triangles
Handful Sicilian olives
1 packetThe Fine Cheese Co Toast for Cheese
1 packet Vecchio Mulino Rustici Salt Grissini
Method
To make salami roses, use a variety of drinking glasses with 2-3 different mouth rim sizes. Place a single slice of salami over the rim of your glass, so half the slice is inside the glass and half is folded down the outside. Press it slightly against the rim to hold it in place. Continue layering15-20salami slices, overlapping them by about half, all the way around the rim. Keep pressing each slice firmly onto the previous one and the rim. Once done*, carefully flip the glass upside down onto your cutting board or serving surface. The salami rose should gently release from the glass, maintaining its shape. To make bud salami roses, lay leftover salami, 5 slices at a time on a board, fold over in half lengthways and then roll up. To make salami bows, place 3 slices Anis plano salami across a single chive length, tie the chive across. To make cornichon and prosciutto /jamon skewers, fold a prosciutto or jamon slice in half lengthways then fold into an accordion shape. Secure using a toothpick and ad a cornichon on top. To make the folded mortadella flower, fold each slice into a triangle and rollup.
To assemble, place decorative paper (like our custom-printed "Hudson Meats" paper) on a large board or platter. Arrange main salami roses around the middle, followed by artichokes, smaller roses, folded mortadella, quartered pork pie, salami bows and skewers. Tuck cheese wedges, individual crackers and loose olives around the roses and the existing pockets. To add the "stems", arrange the long grissini in a neat bundle near the bottom enter of another sheet of paper, letting them fanning out slightly at the top. Tie with a ribbon and place at the base of the platter. Serve with extra cornichons on the side.
Note: You can store salami roses in the fridge on the glass for up to 2 hours, until ready to serve.