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Cornucopia Charcuterie Cups

Cornucopia charcuterie cups with breadsticks, folded salami, and cheese cubes stacked on skewers, then filled until overflowing with grapes and dried apricots. Finished with a rosemary sprig and a quick chill for easy grab-and-go snacking.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Clear party cups
  • 12 clear 9-ounce party cups
Breadsticks
  • 12 breadsticks
Salami
  • 24 slices salami folded into quarters
Prosciutto
  • 12 slices prosciutto
Cheddar and pepper jack or gouda
  • 8 oz white cheddar cut into cubes
  • 8 oz pepper jack or gouda cut into cubes
Fruit and nuts
  • 2 cup red grapes
  • 1 cup dried apricots
  • 1 cup marcona almonds or candied pecans
Crackers
  • 1 cup crackers
Rosemary and skewers
  • 12 small rosemary sprigs
  • 12 short skewers

Method
 

Build the base
  1. Place a small handful of marcona almonds or candied pecans in the bottom of each clear 9-ounce party cup. Set cups upright on a board so they stay stable while you assemble.
Make the salami-and-cheese skewers
  1. Thread salami and white cheddar and pepper jack or gouda cubes onto each short skewer. Keep the pieces snug so they stand up neatly when placed in the cups.
Assemble each cup
  1. Stand a breadstick, a salami-and-cheese skewer, and a few crackers upright in each cup. Space them so the tops stay visible above the rim for the cornucopia look.
  2. Wrap prosciutto around the top of the breadstick. Tuck the prosciutto so it clings to the breadstick and frames the upright items.
  3. Tuck red grapes and dried apricots around the sides so the cups look full and overflowing. Pack in a mix of fruit along the outside edges to create the piled, multilevel effect.
  4. Finish each cup with a small rosemary sprig, letting it spill upward for a cornucopia silhouette. Place cups in the refrigerator until serving.

Notes

Pro tip: cut cheese cubes to similar size so they thread easily and look even on every skewer. Assemble up to 6 hours ahead and cover loosely; for the best texture, don’t chill longer than that. Not freezer-friendly. For a lighter option, use reduced-fat cheese and swap candied pecans for plain almonds to lower added sugars.