Charcuterie bouquet
Serves: 4
Prep time: 30Total time: 
Recipe photograph by Martin Poole
Charcuterie bouquet
What’s better than a bunch of flowers? An edible bouquet made from cheese, cold cuts and deli nibbles
Serves: 4
Prep time: 30Total time: 
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Nutritional information (Serving )
Calories
561Kcal
Fat
40gr
Saturates
17gr
Carbs
22gr
Sugars
3gr
Fibre
2gr
Protein
23gr
Salt
4gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 3 mini Babybels
- 12 slices Milano salami
- 40g Red Leicester cheese, cut into small cubes
- 8 baby plum tomatoes
- 8 by Sainsbury’s pitted Moroccan dry black olives
- 6 by Sainsbury’s pitted green olives with lemon and thyme
- 4 mild and smoky kabanos sausages
- 6 breadsticks (we used Crosta & Mollica classic Torinesi breadsticks)
- fresh rosemary sprigs
- 5 fennel seed tarallini (we used Crosta & Mollica)
You will also need
- 7 bamboo skewers
Step by step
- To create the mini Babybel ‘tulips’, cut two triangles from the top of each round of cheese.
- To create the salami ‘roses’, arrange three salami slices on a board, overlapping each other. Fold the slices horizontally, keeping them together, so the edges meet at the top. Starting from one end, tightly roll to the other side until you get the appearance of a rosebud. Repeat with the remaining salami.
- Thread the cheese cubes, tomatoes and olives onto the skewers, then top each skewer with a mini Babybel ‘tulip’ or a salami ‘rose’, using the point of the skewer to secure the loose end of the salami in place.
- Place the decorated sticks on your work surface and nestle in the kabanos sausages, breadsticks and rosemary sprigs. Secure with kitchen string at the base. Wrap the base with decorative paper and secure with tape, if necessary. Thread the tarallini onto more string and tie around the bouquet for decoration.
