Set your glass in front of you and start folding individual slices of Galileo® Salame over the rim of the glass. Overlap the slices and hold them down tightly so they hug the rim. You will need about 10 to 12 slices.
2 packages packages Galileo® Salame
Once layered, flip the glass upside-down and carefully remove the salami rose onto a plate.
Repeat the layering process for the Galileo® Pepperoni. Once layered, take a paper towel and place it over the top. Fold it down the sides and rubber band it to the glass, then place it in the refrigerator for about 15 minutes.
2 packages Galileo® Pepperoni
After 15 minutes or so, take the glass out of the refrigerator and remove the rubber band and paper towel. Turn it upside down and set it down, carefully removing the pepperoni rose from the glass.
Arrange your salami and pepperoni meat roses on your charcuterie tray, then layer salami and pepperoni between the roses.
2 packages Galileo® Pepperoni, 2 packages packages Galileo® Salame
Add brie and mozzarella cheese to the tray over the layers of salami.
2 ounces brie cheese cut into triangles, 4 ounces mozzarella pearls
Rest your olives on the tray neatly over the salami. I like to rest mine near the meat roses for support and because they really bring out the roses.
6 Blue Cheese Stuffed olives, 10 kalamata olives
Add your walnuts or pecans to the tray, also near the roses.
¼ cup pecans
Add dried cranberries to the tray, then add maraschino cherries if using. I like to rest them between the other ingredients.
maraschino cherries to decorate, 2 Tablespoons dried cranberries
Place mustard and honey into individual dip bowls and add them to your tray.
your choice of honey and mustard to use as dip
Decorate with bay leaves, rosemary leaves and pinecones, if using. If you're using a round tray like I am, it will look like a holiday wreath!
2¼ ounces fresh bay leaves, 2¾ ounces fresh rosemary leaves, pine cones to decorate
Create skewers on toothpicks as examples for your guests to do the same. Enjoy!