Description
Charcuterie cones topped with a cherry tomatoe
Ingredients
Scale
- 4–6 ounces of cherry tomatoes
- 6 ounces of salami, rolled into roses
- 6 ounces of kalama olives
- 6 ounces of mozzarella cheese, cubed
- 6 ounces of blueberries
- 8 ounces of pretzel sticks and pretzel chips
- 12 meat sticks
- 12 10″ bamboo or wooden skewers (on Amazon)
- 12 pieces of food safe waxed paper
- a handful small crackers
- (optional) 12 rosemary sprigs for garnishing
- scotch tape
Instructions
Prepare the skewers
- Soak bamboo skewers in water for 30 minutes before using
- Start the skewer with an item that is less likely to move around – such as mozzarella cubes. Push it towards the bottom of the skewer, leaving around 3 inches at the bottom
- Fill the rest of the skewer with olives, blueberries, salami roses (see step 4), and top with a cherry tomato
- Make 12 roses out of salami – fold two pieces of salmi into half circles, overlap them slightly – and roll them. Secure by putting through skewer immediately to hold the shape.
Make the cones
- Using food safe wax paper, roll into a cone by starting at one corner and roll it towards the opposite corner. Secure with tape.
- Set aside until ready to use
Putting them all together
- Start by placing a few pretzel sticks and pretzel chips into the cones.
- Carefully place the skewer in the center.
- Fill the rest of the space in the cones with meat stick and some olives.
- Garnish with a sprig of rosemary.
Display on cone holder (on Amazon). If you don’t have one, you can fit three in a glass cup or wide mouth mason jar. You can also fan them out on a wooden board or marble surface.
Notes
1. You can be uniform and skewer all the sticks in the same order, or mix them up for variety. I would still recommend topping with a red cherry tomato – it helps the cones POP in color
2. Keep in mind when making the cones, that it shouldn’t be taller than the skewer sticks. Cut your wax paper if necessary. Ideally a 6″ tall cone for a 10″ skewer would make a great display
