Ingredients
6-8 portions
| ½ | 398 ml can Pastene Artichoke Hearts | |
| ½ | 398 ml can Pastene Black Pitted Olives | |
| ½ | 398 ml can Pastene Green Pitted Olives | |
| ¼ | 500 ml jar Pastene Giardiniera | |
| ½ | 280 ml jar Pastene Sun Dried Tomatoes in Oil | |
| 1 | brie wedge | |
| ½ lb | gouda cheese | |
| cherry tomatoes | ||
| 6-8 | prosciutto slices | |
| 10-12 | salami slices | |
| French baguette, sliced |
Directions
Prep time: 10 minutes
- Select your favorite large serving board to arrange the charcuterie on.
- Add desired amount olives, giardiniera, sun-dried tomatoes, and artichoke hearts into small individual bowls or ramekins.
- Cut the French baguette into small slices.
- Take a champagne glass and place salami around the rim, fold half inside and half outside the glass. Repeat for 3 to 4 layers. Flip the glass over and place it on the board, slowly pulling up to reveal a flower shape.
- Arrange cheeses and bowls onto the board, as desired. Fill in the empty spots with baguette slices, cherry tomatoes, and prosciutto.
