Charcuterie Melon Board
This Charcuterie Melon Board is a beautiful no-cook appetizer utilizing local summer melon and is perfect for summer parties.
Ingredients
- 2 lb bag of green grapes
- 1 ripe medium cantaloupe
- 1 cup fresh basil
- Two packs salami and/or prosciutto 6 oz total (I used fennel seed salami and Genoa salami)
- 1/2 cup almonds or nut medley of your choice
- 1 cup castelvetrano olives pitted and drained well
- Edible flowers to serve
Instructions
- Begin by washing and drying the grapes and carefully cutting the vine into 4-5 small bundles. Next, prepare the cantaloupe. Cut it in half width-wise and carefully scoop out seeds. Cut each half into 1/4ths, lengthwise, then slice into 1/2-inch slices. Keep sections in line to easily fan out when assembling board.
- To begin assembling, select a 12x12 inch serving tray. Begin by setting the grape clusters down in various spots. Add a section of fanned cantaloupe slices with the skin facing up around each grape cluster. You will likely have extra cantaloupe that you can store for later snacking.
- Next, open the salami packages and begin folding individual slices in half, then in quarters and stacking them in 5 inch sections. Tuck in between cantaloupe and grape clusters, creating an odd number of clusters- I made five. Your board should be mostly full at this time- begin filling any small areas with a few piles of castelvetrano olives to completely fill the board.
- Finish with special touches- add clusters of basil leaves tucked in clusters around the board. You can tuck under cantaloupe or beneath grapes. Add almonds sprinkled in 3-4 small areas. Finish by adding in an odd number of edible flowers like roses or chamomile flowers. Serve chilled and enjoy!