Charcuterie Roses
Elegant, tiny edible roses made from salami and creamy filling, perfect for snacks or gatherings.
Ingredients
Main Ingredients
- 12 pieces salami Thinly sliced
- 4 ounces soft cream cheese Room temperature
- 2 tablespoons plain Greek yogurt Alternatively, use a splash of heavy cream
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon lemon zest
- 12 pieces small crackers or crostini
- 1/4 cup mixed olives Pitted and halved
- 1/4 cup thinly sliced cornichons or gherkins
- Fresh herbs for garnish - thyme or microgreens
- to taste honey or fig jam Optional drizzle for contrast
Instructions
Assembly
- Place the shot glass (or champagne flute) down onto the counter and keep it steady with one hand.
- Begin folding the salami in half over the edge of the glass to create a petal shape.
- Continue adding additional pieces of salami to make more layers, overlapping each slice by about one third.
- Adjust petals to curve naturally around the glass, using smaller slices for a tighter bud.
- Once satisfied, turn the glass upside down to remove the roses and tap gently to release.
- Spoon or pipe a small dollop of the cream cheese mixture into the center of each rose.
- Place the finished rose on a cracker or arrange it loosely on the board.
- Chill for 5 to 10 minutes before serving for the best texture.
Notes
These charcuterie roses are forgiving and can be adjusted in size and fullness as desired. Store any extras in the fridge in a single layer.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 5gProtein: 8gFat: 12gSaturated Fat: 5gSodium: 450mgFiber: 1gSugar: 1g
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