Sunflower and Salami Roses Charcuterie Platter

Steps

Sunflower petals and center

1. 1

   Halve the dried apricots if they are not already halved. Top each half with a small dollop of goat cheese or herbed cream cheese.

2. 2

   Place a tiny piece of fresh dill on each cheese-topped apricot, then lightly drizzle with honey.

3. 3

   Arrange the pitted black and green olives in a tight circle in the middle of a serving platter to form the sunflower's center.

4. 4

   Surround the olive center with the prepared apricot petals.

Stem, roses, and finishing touches

5. 5

   Slice a long piece of cucumber to make the main stem.

6. 6

   Use a vegetable peeler or sharp knife to carve thin, decorative leaf shapes from cucumber skin. Arrange the leaves along the stem.

7. 7

   Lay 4–5 thin salami or prosciutto slices in an overlapping line. Fold them lengthwise in half and roll them tightly into a rose.

8. 8

   Place the salami rose or roses at the base of the sunflower stem. If a rose spreads too wide, secure its base with a toothpick.

9. 9

   Tuck fresh basil leaves and microgreens or curly lettuce around the roses to create the garden floor.

10. 10

    Add a few extra cucumber slices for texture and decoration.

Serve

11. 11

    Keep the platter chilled until guests arrive. Serve with crackers or toasted baguette slices.