Ingredients
12 oz italian dry salami
8 oz Vino Rossi Cheddar cut into triangles
8 oz manchego cheese, cut into cubes
36 white yogurt pretzels
36 raspberries
8 oz truffle marcona almonds
12 slices of prosciutto, rolled
4 oz blueberries
36 dried apricots
Dove chocolates
Fresh sage
Fresh thyme
Flowers
Tools
6 in pieces of 12" x 12" scrapbook paper cut half lengthwise to make 12 pieces for 12 cones
12 wooden skewers
Bamboo Cone holder
Directions
Step 1
Roll your scrapbook paper into a cone shape and secure with double-side tape and a sticker. Add a bamboo insert inside to make it food safe or use parchment paper.
Step 2
Fill the bottom 1/3 way with the marcona almonds.
Step 3
Add two slices of the wine-soaked cheddar plus 3-4 manchego cubes to each cone.
Step 4
Divide and fold the salami onto the skewers and top each one with a raspberry. Place in the cone.
Step 5
Fill in the cone with the rest of the ingredients starting with the prosciutto rolls, crackers, yogurt pretzels, then fruit, nuts and garnishes.
