Do you want to wow your mother or someone special on Mother's Day or another occasion? This salami rose charcuterie platter looks fussy but I promise it isn't. It takes less than 15 minutes to put this entire spread together. This gorgeous salami and cheese bouquet is perfect for a party or picnic spread. This is a pushy idea Dear Reader!
I was surprised at how easily the salami roses came together as if my magic. There are two things you need to make salami roses:
Thinly sliced salami
A champagne flute or a glass with a small opening
That's it! And it takes around 2 minute to make each salami rose - 1 minute to pry apart the salami slices carefully and 1 minute to make the rose.
10 Helpful Tips For Making A Salami Rose Charcuterie Platter
1 - The salami from Salumi Australia is the perfect thickness and size to make salami roses. 100g/3.5ozs of this salami gets you around 14 slices of salami.
2 - Use a regular tall champagne flute to make salami roses (not a coupe glass). You will need around 10 slices of this salami per rose.
3 - I love making a mixture of piccante/spicy salami roses (a bit more red) and classico (more pink) just for colour contrast.
4 - Budget on making at least one salami rose per person. I think I could have easily double this and people would have gone for another or at least another half rose as the salami was just so good.
5 - The best cheese for cheese roses is thinly sliced provolone cheese. Provolone cheese is one of the few cheeses that comes as a round log so it's ideal for making into cheese roses.
6 - One cheese rose uses 4 slices of thinly sliced Provolone cheese. We use a different method for making cheese roses. You cut each cheese slice in half and then line them up slightly overlapping and then roll them up from one end to form a cheese rose.
7 - Make sure that the provolone cheese has been out of the fridge for 10 minutes; this helps to soften it up to become less stiff and more pliable.
8 - Place the charcuterie platter on a chopping board or in a large box with a lid if you want to transport it.
9 - The charcuterie platter can be made 1-2 days before and kept covered and stored in the fridge.
10 - A charcuterie board should not be left out at room temperature for more than two hours just to be on the safe side.
Salami Rose Charcuterie Platter
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500g/1.1lb thinly sliced salami in regular and spicy or piccante
24 slices thinly sliced Provolone cheese
4 stems green spring onion
100g/3.5ozs bocconcini
Baby spinach leaves
Fresh herbs for decorating
Small slice of capsicum for "ribbon"
Step 1 - Start with a slice of salami and place fold it over the edge of the champagne flute but making there just a bit more inside the glass.
Step 2 -Then overlap with other salami slices (around 4-5) to form the first layer. Then place a second layer but this time fold the salami over halfway so that equal parts are on the inside and outside of the glass. Then repeat making another overlapped layer.
Step 3 -Then finish with the last layer of overlapping salami slices. It's done when you can't fit any more salami down the middle of the flute.
Step 4 -Turn the glass over and voila, your salami rose is ready!
Step 5 - To make the cheese roses, cut each slice of provolone in half so that you have 8 half moons of provolone cheese.
Step 6 - Place them in a straight line slightly overlapping each other. Roll up the cheese from one end to the other to form a rose.
Step 7 - Arrange 4 green onion stems at the bottom of a large chopping board or in a box and place the salami and cheese roses like a bouquet of flowers on top. Add fresh fresh herbs, baby spinach leaves, edible flowers and bocconcini to fill any gaps. I used a slice of capsicum to make a "ribbon" on top of the green onion.
The day I made this was a bit of a mess all around. We were meeting with his family for his mother's birthday. I woke up and Mr NQN had gone for a run and I awoke to the rustling of Teddy and Milo on the bed who were positioned in guard mode. I opened my eyes but one eye was so mysteriously swollen that I couldn't open it. Why couldn't this happen on a day when I didn't have to go out? I have plenty of days where I'm just in the kitchen cooking and writing recipes!
Then I noticed a technical glitch on the blog. Not only did that day's story not appear on the home page but the story's images were all broken. So between icing my eye I was trying to figure out what had gone wrong and I needed to make this charcuterie bouquet for a beach picnic with the Elliotts. It was all going wrong at the same time.
I managed to get the swelling down on my eye down to a manageable level. While it was still red, I didn't look like I had been in a boxing match. And after a frantic back and forth text with Mr NQN I fixed the blog's issues and I went about making this charcuterie salami and cheese rose bouquet. That was one saving grace. Each rose takes around a minute to make (it takes longer to separate the pieces of salami quite honestly!) and each cheese rose takes about the same. The bouquet was so easy to assemble that it felt like I had cheated the system somehow and yet it looked quite impressive too.
I made half a dozen salami roses and half a dozen provolone cheese roses as I thought it would cover the meat eaters. I thought that this might be too much salami or meat for the Elliotts but I was wrong. The salami roses were taken straight away. They were so easy to take and one salami rose and one cheese rose was the perfect low carb lunch with some baby spinach. Mr NQN remarked that if I had put out 60 slices of salami on a platter (as that was how many I used) then it may not have gotten eaten but having it in rose form meant everyone could easily take a salami rose and eat it. It was such delicious salami that everyone murmured happily and I think I could have even made a dozen of these salami roses!
So tell me Dear Reader, have you ever made salami roses? Have you ever had a day where everything goes wrong?
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