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.
- 0.44/0.66 lbs cold cuts
- 1/2 cucumber
- green leaves like endive and curly lettuce
- Prepare a cutting board or a flat tray where you will place your bunch of cold cuts roses.
- Cut the external parts of cucumber in sticks – they will be the stems of the rose.
- Place the green leaves giving a bunch shape.
- 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.
- Go ahead until you have done as many roses as you want, placing them in between the green leaves.
- When you are satisfied with your roses and their positions, hold them with toothpicks.
- Take small pieces of curly lettuce to fill the empty spaces between the rosebuds.
- Serve it with bread.
- It can be used also as an edible decoration for the table.
- Buon appetito!