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Follow these step-by-step instructions to create a beautiful salami rose – a deliciously elegant centerpiece for your party boards!
A Meaty Masterpiece!
Charcuterie boards are one of our favorite appetizers!!
We love to make different kinds from Yogurt Charcuterie Boards to Dessert Boards, and our favorite is a classic Charcuterie board with meat, cheese, veggies, fruit and dip.
Our favorite way to dress them up is by including a pepperoni or salami rose (or several). They not only make the board look gorgeous and fancy, but you won’t believe how easy they are to make!
Follow our step-by-step tutorial to learn the different ways to make a Salami Rose that is sure to impress. (Be sure to also check out our Pepperoni Rose and Pepperoni Rose Skewers).
WHY WE LOVE IT:
- Easy to make. They’re simple to create, even for beginners. Just follow the step-by-step directions and photos and you’ll be a pro in no time!
- Impressive. There’s definitely a wow factor, and it’s just a fun way to snack!
- Instagrammable! They will not only impress your guests, but they look great on social media – do it for the gram. 😉
Ingredients
TOTAL TIME: 15 minutes
- 12-16 slices Italian dry salami, thinly sliced – or use other deli meats like thin pepperoni slices, soppressata, or mortadella
- basil leaves – for garnish as rose leaves
How to Make Salami RoseS
Option 1: Large Rose Bloom
- ASSEMBLE. Fold a piece of salami halfway over the edge of the rim of a glass (wine glasses and goblets work best).
- Add the first layer of salami slices the same way around the top of the glass, overlapping about ½-1 inch over the previous piece of salami. Keep repeating until you’ve done about 3 layers of “rose petals” and the hole in the center starts to close. If your glass is large enough add more layers to create a larger bloom.
- Once you are done with your layers, flip over the glass on the board and remove the glass.
- SERVE. Lightly fan the rose if needed and garnish with basil leaves.
Rose Pro Tips
- The size and shape of the glass will determine the shape and size of the rose. Larger glass sizes will yield larger roses. Use a shot glass, champagne flute, small bowl, or muffin tin to make smaller charcuterie roses.
- When adding the first couple of layers press and hold the salami slices over the glass so that they can take on the shape of the glass.
Option 2: Small ROSEBUD
- ASSEMBLE. Place the first slice of salami halfway into a small container. Continue layering 5 more round slices of salami about halfway over the previous slice.
- Take the remaining 6 pieces of salami and layer them halfway over each other on a flat surface. Fold them over in half, pressing as you fold. Then, start rolling them up from the edge until it is all rolled up, and place them on top of the salami pieces in the small container.
- Lightly fan the “rose petal” pieces out, if needed.
- SERVE. Leave in the small container or place directly on board. You can secure salami with a toothpick if desired. Garnish with basil leaves.
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Salami Rose
Ingredients
- 12-16 slices Italian dry salami, thinly sliced
- basil leaves, for garnish
Instructions
Option 1: Large Bloom
- Fold a piece of salami halfway over the edge of the rim of a glass (wine glasses and goblets work best).
- Add more pieces of salami the same way around the edge of the cup, overlapping about ½-1 inch over the previous piece of salami. Keep repeating until you’ve done about 3 layers of meat and the hole in the center starts to close.
- Once you are done with your layers, flip over the glass on your board and remove the glass.
- Lightly fan the rose if needed and garnish with basil leaves.
Option 2: Small Urn Shape Bloom
- Place a piece of salami halfway into a small container. Continue layering 5 more salami pieces about halfway over the previous slice.
- Take the remaining 6 pieces of salami and layer them halfway over each other on a flat surface. Fold them over in half, pressing as you fold. Then, start rolling them up from the edge until it is all rolled up. Place it on top of the salami pieces in the small container.
- Lightly fan the “rose” pieces out, if needed.
- Leave in the small container or place directly on board. You can secure salami with a toothpick if desired. Garnish with basil leaves.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Assemble the meat rose(s) the day before, wrap with plastic wrap, and refrigerate until ready to use. Wrapping the meat on the glass will help keep the shape.
Place the leftover salami flowers in an airtight container in the fridge.
