Ingredients:

  • 12 slices Prosciutto di Parma
  • 24 slices Italian Dry Salami
  • 6 oz Aged Sharp Cheddar cheese, cubed
  • 6 oz Manchego cheese, sliced into wedges
  • 12 small fresh mozzarella pearls, marinated
  • 12 tall artisanal breadsticks (Grissini)
  • 24 herb crusted crackers
  • 0.5 cup Marcona almonds
  • 12 cornichons
  • 12 green or Kalamata olives, pitted
  • 12 small bunches red grapes
  • 0.5 cup fresh blackberries
  • 12 sprigs fresh rosemary

Instructions:

  1. Place the base. Drop 3-4 cubes of the 6 oz Aged Sharp Cheddar into the bottom of each cup. Note: This creates a heavy foundation so the cup doesn't tip over when you add tall items.
  2. Add the greenery. Tuck a small bunch of red grapes against the side of the cup, letting a few peek over the rim.
  3. Insert the anchors. Slide a tall Manchego wedge and one artisanal breadstick into the back of the cup until they touch the bottom.
  4. Skewer the brine. Thread one cornichon and one pitted olive onto a bamboo skewer. Note: Pat them dry first to avoid 'brine puddles' at the bottom.
  5. Fold the salami. Take 2 slices of Italian Dry Salami, fold them in half, then in half again, and thread them onto a skewer to create a 'ruffle.'
  6. Ribbon the prosciutto. Gently weave one slice of Prosciutto di Parma onto a skewer in an S shape and place it toward the front.
  7. Nestle the crackers. Slide 2 herb crusted crackers into the side, using the cheese and meat to hold them upright.
  8. Add the creaminess. Place one marinated mozzarella pearl near the center for a bright white visual.
  9. Fill the gaps. Sprinkle a few Marcona almonds and fresh blackberries into the remaining open spaces.
  10. Garnish for aroma. Finish each cup with a sprig of fresh rosemary until the scent is noticeable.