Charcuterie Bouquet

To make the meat roses, fold slices of pepperoni or salami over the rim of a small bowl, layering them until the bowl is covered. Flip the bowl over onto your board to release the rose.

To make the cheese roses, cut slices of provolone in half. Overlap the straight edges of the semi-circles in a line and roll them up tightly.

Arrange the meat and cheese roses on a large round platter.

Prepare the fruits and vegetables. Cut kiwis, oranges, radishes, and cucumbers into decorative flower shapes. Cut the Fontina and Asiago cheeses into small cubes and sticks.

Place the asparagus stalks at the bottom of the board to create the bouquet stems.

Fill in the spaces around the meat and cheese 'flowers' with the prepared fruits, vegetables, and cheeses.

Add raspberries, blueberries, and strawberries to fill any remaining gaps.

Tuck fresh mint sprigs around the arrangement to act as leaves.

Tie the asparagus 'stems' together with a piece of kitchen twine to complete the bouquet.