# What You’ll Need:
→ Meats
01 - 12 slices prosciutto
02 - 12 slices salami
03 - 12 slices soppressata
04 - 8 slices capicola
→ Cheeses
05 - 5.3 oz brie, cut into wedges
06 - 3.5 oz manchego, sliced
07 - 3.5 oz cheddar, cubed
08 - 2.8 oz goat cheese, crumbled
→ Fruits
09 - 1 cup red grapes
10 - 1 cup green grapes
11 - Seeds from 1 small pomegranate
12 - 1 pear, thinly sliced
→ Extras & Garnishes
13 - 1/2 cup mixed nuts (almonds, walnuts)
14 - 1/2 cup dried apricots
15 - 1/4 cup olives (green or black)
16 - Fresh rosemary and thyme sprigs
17 - Edible flowers (optional)
→ Accompaniments
18 - 1 baguette, sliced
19 - 1 box assorted crackers
# How to Make It:
01 - Place a large round serving board or platter on a stable surface.
02 - Drape a slice of meat halfway over the rim of a wine glass. Overlap additional slices, circling the rim until 5–7 slices are used. Gently invert the glass onto the board, releasing the rose. Repeat with each meat variety, arranging roses evenly.
03 - Place cheese wedges, slices, and cubes around the arranged meat roses to balance the composition.
04 - Fill gaps between meats and cheeses with red grapes, green grapes, pear slices, and pomegranate seeds for color and texture.
05 - Place clusters of mixed nuts, dried apricots, and olives strategically on the board. Garnish with fresh rosemary, thyme, and edible flowers for an elegant presentation.
06 - Arrange baguette slices and assorted crackers along the edges of the board or in a separate basket for easy access.
07 - Serve immediately or refrigerate briefly prior to serving to maintain freshness.
