Recipe

Charcuterie Cones

Name: Charcuterie Cones
Yield: 6
Ingredients: Header (Tools); 6 Craft paper cone; Cocktail Picks; Header (Ingredients); 0.5 cup Mixed nuts; 2 oz Boar’s Head® Picante Provolone Cheese (wedged); 2 oz Blanc Grue Gruyere Cheese (wedged); 6 Boar's Head Prosciutto di Parma®; 12 Grissini Breadstick; 0.25 cup Green olives; 6 Boar's Head Genoa Salami (sliced thin); 6 Uncured Sopressata Dry Sausage; 6 Dried apricot; 2 oz Boar's Head Chèvre Goat Cheese (sliced); Fresh thyme (for garnish)

These individually-sized appetizers will take your next gathering up a notch. All the elegance of charcuterie comes together in a handheld cone featuring creamy Picante Provolone, buttery Prosciutto di Parma, soft Chévre Goat Cheese and a medley of tasty bites.

Serves

Ingredients

Header, Tools

Craft paper cone

Cocktail Picks

Header, Ingredients

½cup

Mixed nuts

2oz

Boar’s Head_® Picante Provolone Cheese, wedged

2oz

Blanc Grue Gruyere Cheese, wedged

Boar's Head Prosciutto di Parma_®

Grissini Breadstick

¼cup

Green olives

Boar's Head Genoa Salami, sliced thin

Uncured Sopressata Dry Sausage

Dried apricot

2oz

Boar's Head Chèvre Goat Cheese, sliced

Fresh thyme, for garnish

Instructions

01Evenly distribute a small layer of mixed nuts at the bottom of each cone.
02Top with even amounts of provolone and gruyere wedges.
03Wrap one slice of prosciutto, each, around 6 of the grissini breadsticks, then place one wrapped breadstick in each cone.
04Thread one olive on each cocktail pick, followed by folded salami and sopressata, repeat to create five more skewers and place one in each cone.
05On another cocktail pick, alternate pieces of dried apricot and goat cheese slices, starting and ending with the apricot to keep in place. Repeat and place one in each cone.
06Place remaining grissini sticks in each cone and dress with fresh thyme stems.
07Serve!