Ingredients
| ½ | 8oz jar Pastene Marinated Mushrooms | |
| ¼ | jar Pastene Pitted Castelvetrano Olives | |
| ½ | jar Pastene Jalapeno Stuffed Olives | |
| ¼ | jar Pastene Hot Garden Salad | |
| ½ | jar Pastene Sun-dried Tomatoes in Oil | |
| 1 wedge | brie | |
| ¼ lb | gouda cheese | |
| ¼ lb | parmesan cheese | |
| Pastene Cheesy Stuffed Hot Cherry Peppers (optional) | ||
| cherry tomatoes | ||
| 6-8 | prosciutto slices | |
| 10-12 | salami slices |
Directions
- Select your favorite large serving board to arrange the charcuterie on.
- Add desired amount of marinated mushrooms, Castelvetrano olives, jalapeño stuffed olives, hot garden salad, and sun-dried tomatoes in oil into small individual bowls or ramekins.
- Separately, make the Cheesy Stuffed Hot Cherry Peppers.
- Cut the French baguette into small slices.
- Take a champagne glass and place salami around the rim, fold half inside and half outside the glass. Repeat for 3-4 layers. Flip the glass over and place it on the board, slowly pulling up to reveal a flower shape.
- Arrange cheeses and bowls onto the board as desired. Fill in the empty spots with baguette slices, sun-dried tomatoes, cherry tomatoes, prosciutto, and cheesy stuffed peppers.
