Ingredients
Equipment
Method
Assemble the flag charcuterie
- Use a large rectangular wooden board or serving tray and mentally divide the upper left into a canton rectangle.
- Fill the canton with blueberries packed tightly together.
- Tuck rolled salami pieces in the center of the blue canton to resemble stars.
- Starting from the top right, create a red stripe by layering pepperoni slices in a clean row across the full width of the board.
- Create the white stripes using rows of sliced white cheddar or provolone, alternating with the red stripes down the full board.
- Add prosciutto folds or strawberry halves to reinforce the red stripes and fill any gaps.
- Tuck rosemary sprigs at the corners and edges.
- Arrange crackers around the perimeter and serve.
Notes
Pro tip: Keep the canton tightly packed so the “stars” of rolled salami stay visible, and use straight-edged rows for the clean stripe look. Refrigerate assembled boards uncovered for 1–2 days; it’s not recommended to freeze a fully built board because cheese texture and fruit wateriness can change. For a lighter swap, use reduced-fat mozzarella/provolone and partially slice-and-roll a smaller portion of salami.