Victorian Tea Rose Appetizer (Printable)

Artful salami and pepperoni roses served in porcelain teacups for a charming Victorian touch.

# What You'll Need:

→ Meats

01 - 18 large, thin slices salami
02 - 18 large, thin slices pepperoni

→ Garnishes

03 - 6 small porcelain teacups
04 - Fresh basil leaves or baby arugula (optional)
05 - Edible flowers such as pansies or violets (optional)

→ Board Accompaniments (optional)

06 - Assorted crackers
07 - Mild cheeses such as brie or havarti
08 - Grapes or berries

# Method:

01 - Place 6 salami slices in a slightly overlapping straight line on a clean work surface, each slice covering about one-third of the previous.
02 - Roll the slices tightly from one end to create a spiral. Stand upright and gently loosen edges to resemble a rose.
03 - Repeat the salami process using 6 slices of pepperoni to form a pepperoni rose.
04 - Make two more sets of each rose so there are a total of 3 salami and 3 pepperoni roses.
05 - Line the base of each porcelain teacup with a basil leaf or a few baby arugula leaves if desired.
06 - Place each rose inside a teacup, adjusting petals to appear full and natural.
07 - Optionally, insert a small edible flower into the side of each rose for decoration.
08 - Place the teacups on a serving board surrounded by crackers, cheeses, and fruits as desired.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when really you just spent 25 minutes with some cured meat and teacups.
  • People genuinely photograph it before eating, which feels like a small victory.
  • The only cooking involved is arranging, which means no stress and zero cleanup nightmares.
02 -
  • Meat that's too warm gets sticky and tears instead of rolling, so keep your salami and pepperoni in the fridge until the exact moment you need them.
  • The difference between a rose that looks elegant and one that looks like a meat spiral is how much you loosen the outer petals—don't be timid about gently pulling them open.
03 -
  • If a petal tears while you're opening them, just cover it with another petal or accept it as part of the handmade charm—perfection is less interesting anyway.
  • Serve these slightly chilled on a charcuterie board with cheeses and fruit, and suddenly they feel like part of something bigger than just an appetizer.
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