# Components:
→ 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 - 1 small pomegranate, seeds only
12 - 1 pear, thinly sliced
→ Extras & Garnishes
13 - ½ cup mixed nuts (almonds, walnuts)
14 - ½ cup dried apricots
15 - ¼ 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
# Directions:
01 - Arrange a large round serving board or platter as the base for assembly.
02 - Drape a slice of meat halfway over the rim of a wine glass. Overlap additional slices around the rim, using 5 to 7 slices per rose. Gently invert the glass onto the board to release the meat rose. Repeat with each type of meat and arrange roses evenly on the board.
03 - Place brie wedges, manchego slices, cheddar cubes, and crumbled goat cheese around the meat roses to create visual balance.
04 - Fill spaces with red and green grapes, thin pear slices, and pomegranate seeds for color and freshness.
05 - Distribute mixed nuts, dried apricots, and olives in small clusters across the board to enhance texture and appeal.
06 - Decorate with fresh rosemary, thyme sprigs, and optional edible flowers to add a festive touch.
07 - Arrange baguette slices and assorted crackers along the board's edges or place in a separate basket for serving.
08 - Offer immediately or refrigerate briefly prior to serving to maintain freshness.
