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Bunch of cold cuts roses

Bunch of cold cuts roses

A bunch of cold cuts roses seemed to me a wonderful idea, as soon as I saw it on Pinterest. I couldn’t wait to do it myself.

I believe I’ll do it again for Christmas, but it is an idea that is good for any occasion, not only Christmas.

I used turkey, salami, and mortadella (bologna); but you can vary and choose cold cuts according to your taste – at the end, you’d be changing only the color of the roses ;-).

Prepare the bunch with calm, do not do it in a hurry. You won’t need much time, but you will need care and patience to find the best slot for each rose.

When you have arranged the roses in a way that pleases you, fix them using toothpicks, otherwise, the slices tend to slide and lose the shape.

I used endive and curly lettuce, but you can use whatever greens you prefer. I find that the curly lettuce is very useful, especially when you have arranged the roses, to fill empty spaces making your bunch of cold cuts roses more beautiful.

Ingredients:

  • 0.44/0.66 lbs cold cuts
  • 1/2 cucumber
  • green leaves like endive and curly lettuce
  • toothpicks

Instructions:

  1. Prepare a cutting board or a flat tray where you will place your bunch of cold cuts roses.
  2. Cut the external parts of cucumber in sticks – they will be the stems of the rose.
  3. Place the green leaves giving a bunch shape.
  4. Take each cold cut slice and bend in halves, then roll each one on itself creating a rosebud shape. Place each one in a bunch of green leaves.
  5. Go ahead until you have done as many roses as you want, placing them in between the green leaves.
  6. When you are satisfied with your roses and their positions, hold them with toothpicks.
  7. Take small pieces of curly lettuce to fill the empty spaces between the rosebuds.
  8. Serve it with bread.
  9. It can be used also as an edible decoration for the table.
  10. Buon appetito!


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