Summer Charcuterie Board
Celebrate your summer gatherings with this Summer Charcuterie Board. Featuring savory meats, creamy cheeses, and fresh fruits, this summer-inspired board is a feast for the senses. An easy and effortless appetizer or snack plate that can be used for brunch or any occasion.
Servings: 6 servings
Equipment
- 12-inch round tray or board
- knife
- melon baller
Ingredients
- ½ cantaloupe
- ½ honeydew melon
- 6 strawberries
- 4 slices prosciutto
- 6 slices thin ham (round slices)
- 9 mozzarella cheese balls
- 9 slices ultra-thing provolone cheese (Sargento brand)
- 2 sprigs of rosemary, cut into smaller pieces
Instructions
- Cut your ½ of cantaloupe in half, scrape the seeds out, then cut two ¼-½ inch slices off the side with melon showing. Then cut those in half. Use a melon baller to make balls from the rest of the melon half.
- Next, cut your ½ honeydew melon in half, scrape the seeds out, then cut two ¼-½ inch slices off the side with the melon showing. Then cut those into triangles. Use a melon baller to make balls from the rest of the melon half.
- Then, cut your strawberries in half, green intact as shown in the picture below.
- Arrange 5 slices of cheese in a straight line, overlapping by ⅓. Then fold in half, flip and start from the inside piece, start rolling loosely to make a rose. Secure with a toothpick. Repeat with the other 4 slices.
- Start arranging your board by placing the roses about 2 inches from the edge, on alternating sides.
- Fold the ham in half, then half again, and arrange on the left side. Fold the prosciutto in thirds, then roll and arrange to start from the top middle, working your way towards the right.
- Arrange 4 cantaloupe slices (skin side down) starting from the right rose, to the edge of the platter. Scatter a few of each of the melon balls.
- Add a few strawberry halves, then scatter more melons. Arrange honeydew triangles near the cheese roses and more strawberries.
- Fill in larger visible empty spaces with sprigs of rosemary. Add the mozzarella balls to fill in the remaining gaps. Serve and enjoy!
Notes
See post for tips and variations