Ingredients
Equipment
Method
Build the flag board
- Use a large rectangular wooden board or serving tray and mentally divide the upper left into a canton rectangle.
- Fill the canton with fresh blueberries packed tightly together.
- Tuck rolled salami pieces in the center of the blue canton to resemble stars.
- Starting from the top right, create a red stripe by layering pepperoni slices in a clean row across the full width of the board.
- Create the white stripes using rows of sliced white cheddar or mozzarella balls, alternating with the red stripes down the full board for full-length coverage.
- Add prosciutto folds or strawberry halves to reinforce the red stripes and fill any gaps between rows.
- Tuck rosemary sprigs at the corners and edges to frame the flag pattern.
- Arrange crackers around the perimeter of the board and serve.
Notes
For the neatest flag stripes, keep each row tightly aligned edge-to-edge before moving to the next stripe—this prevents gaps as the board fills. Store leftovers covered in the refrigerator up to 2 days; assemble close to serving for best texture. Freezing isn’t recommended for charcuterie boards. For a lighter option, swap half the cheese and pepperoni for extra mozzarella balls and more strawberries while keeping the same row pattern.