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. Keep your layout space cleared so the stripes can run edge to edge.
- Fill the canton with fresh blueberries packed tightly together, forming a solid blue block. Visually check that the canton edges look crisp and squared off.
- Tuck rolled salami pieces in the center of the blue canton to resemble stars. Place them so the rolls are clustered and visible from an overhead angle.
- Create a red stripe by layering pepperoni slices in a clean row across the full width of the board, starting from the top right. Press gently so the row stays straight and continuous.
- Create the white stripes using rows of sliced white cheddar or provolone, alternating with the red stripes down the full board. Arrange the cheese in even lines for full-length coverage.
- Add prosciutto folds or strawberry halves to reinforce the red stripes and fill any gaps. Use them like patches so the stripes look unbroken.
- Tuck rosemary sprigs at the corners and edges to frame the board. Place sprigs so they peek out without covering the canton.
- Arrange crackers around the perimeter and serve. Set them so guests can reach them without disturbing the flag design.
Notes
Pro tip: For the cleanest stripes, dry-surface any wet fruit and keep the cheese sliced evenly so each row has the same thickness. Store covered in the refrigerator up to 1 day for best texture; assemble close to serving time. Freezing is not recommended for a grazing board like this. If you want a lighter option, swap half the prosciutto and pepperoni with additional mozzarella or provolone for a lower-processed-fat profile.