Ingredients
8 oz dill havarti
8 oz white cheddar
8 oz 6 month Spanish manchego
4 oz blueberries
Lindt Red lady bug chocolate candies
16 oz Italian dry salami or combo of Calabrese or Genoa slices
8 oz pepperoni slices
Cashews
in Pistachios shell
White yogurt pretzels
Rosemary La Panzanella crackers
Tools
12 Red, white, and blue scrapbook paper x 12")
Cute stickers
Bamboo inserts or parchment paper to make the cones food safe
Double sided tape
wooden skewers
wooden toothpicks
Small star cookie cutter
Directions
Step 1
Make your charcuterie cones. You can wrap the bamboo cones you can find on Amazon with the 12" scrapbook paper by following my method below:
Step 2
Cut the scrapbook paper in half. Roll the paper into a cone shape and secure it with the double-sided tape and a cute sticker. Line the inside with the bamboo insert or a piece of parchment paper cut to fit. Now you can fill the cones.
Step 3
Add the cashews and pistachios to the bottom of the cone.
Step 4
Fold your salami and slice your cheese. The cheddar and havarti can be cubed and the manchego can be cut into triangles.
Step 5
Skewer the salami onto the sticks and place one filled with salami slices (about 6-8) in each cone.
Step 6
Add the cheeses to the cones minus the stars.
Step 7
Add the blueberries to the toothpicks and place in the cones
Step 8
Add the yogurt pretzels and the chocolates and the cheese stars.
