Ingredients
Method
Build the flag board
- Use a large rectangular wooden board or serving tray and mentally divide the upper left into a canton rectangle.
- Fill the canton with fresh blueberries packed tightly together, then tuck the rolled salami pieces in the center to resemble stars.
- Starting from the top right, create a red stripe by layering the pepperoni slices in a clean row across the full width of the board.
- Create the white stripes using rows of sliced white cheddar or provolone, alternating with the red pepperoni stripes down the full board.
- Add the prosciutto folds or strawberry halves to reinforce the red stripes and fill any gaps.
- Tuck rosemary sprigs at the corners and edges, then arrange crackers around the perimeter and serve.
Notes
Pro tip: press ingredients into place lightly so the rows stay straight—an offset board-to-flag layout looks best when the canton is clearly defined. Refrigerate covered up to 24 hours; assemble close to serving time for best texture. Freezing isn’t recommended because cheese and berries soften after thawing. For a lighter option, swap some of the sliced cheeses for part-skim mozzarella and use turkey pepperoni while keeping the same flag layout.