8 oz dill havarti
8 oz white cheddar
8 oz 6 month Spanish manchego
4 oz blueberries
Lindt Red lady bug chocolate candies
16 oz Italian dry salami or combo of Calabrese or Genoa slices
8 oz pepperoni slices
in Pistachios shell
White yogurt pretzels
Rosemary La Panzanella crackers
12 Red, white, and blue scrapbook paper x 12")
Bamboo inserts or parchment paper to make the cones food safe
Double sided tape
Small star cookie cutter
Make your charcuterie cones. You can wrap the bamboo cones you can find on Amazon with the 12" scrapbook paper by following my method below:
Cut the scrapbook paper in half. Roll the paper into a cone shape and secure it with the double-sided tape and a cute sticker. Line the inside with the bamboo insert or a piece of parchment paper cut to fit. Now you can fill the cones.
Add the cashews and pistachios to the bottom of the cone.
Fold your salami and slice your cheese. The cheddar and havarti can be cubed and the manchego can be cut into triangles.
Skewer the salami onto the sticks and place one filled with salami slices (about 6-8) in each cone.
Add the cheeses to the cones minus the stars.
Add the blueberries to the toothpicks and place in the cones
Add the yogurt pretzels and the chocolates and the cheese stars.