Mothers Day Charcuterie Board With Salami Roses
This no-bake, festive Mothers Day Charcuterie Board With Salami Roses makes a healthy appetizer that’s as stunning as it is delicious. Ideal for special occasions or gatherings.
Ingredients
- 16 oz thinly sliced salami I like Boar's Head; look for nitrate-free
- 8 oz assorted cheeses 3 oz aged cheddar, 2 oz brie, 3 oz goat cheese log
- 6 oz prosciutto or jamón serrano optional for extra variety
- 1 cup green grapes halved
- 1 cup strawberries sliced (fresh, in season)
- 1/2 cup dried apricots or figs quartered
- 3/4 cup mixed nuts almonds, pistachios; raw or roasted lightly
- 1 cup assorted crackers gluten-free if needed
- 2 tbsp honey or fig jam for drizzling
- fresh herbs rosemary sprigs, basil leaves (for garnish)
Instructions
- Choose a large wooden or marble board for that upscale look—wipe it clean and let it dry.
- Lay one slice flat, then roll another tightly and wrap around to form a rosebud; fan out the petals with your fingertips. Repeat to make 8–10 roses. (Tip: Keep slices cold—warmer meat tears more easily.)
- Place brie wedges in one corner, cheddar cubes in another, goat cheese slices between them. Vary heights to add visual interest.
- Fan out prosciutto next to the salami roses, or drape it in loose folds for a romantic touch.
- Scatter grapes and strawberry slices in small clusters; sprinkle dried apricots and mixed nuts in between. Balance sweet and savory evenly across the board.
- Stand some upright, lay others flat—this contrast makes grabbing easier.
- Drizzle honey or fig jam over the goat cheese log; garnish with rosemary sprigs and basil leaves. A spritz of lemon juice on berries keeps them bright.
- Take the board out 15 minutes before guests arrive for peak aroma and flavor.
Notes
Pick seasonal fruit at the market for best flavor—locally grown berries often taste sweeter and support nearby farmers.
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