The best cheese to pair with rosé is creamy, fresh, soft, and un-aged. Try: chèvre, fresh mozzarella, or triple-creme brie.
To assemble the ideal charcuterie board you will also need sliced cucumbers and melba toast. Make salami rosettes and strawberry roses, and use fresh basil leaves to garnish the plate.
How to make salami rosettes: You'll need one to two pounds of hard salami to make four roses per pound. Grab a wine glass. Fold the salami over the entire rim of the glass, overlapping as you go. Add as many pieces as you like or as will fit; the more salami you use, the fuller the rose. Hold the rose in place and turn the glass upside down onto the board in the position you want the rose to sit. Carefully lift the glass off the salami. Your beautiful rose is complete.
How to make strawberry roses: Gather eight strawberries and paring knife. Wash strawberries and pat them dry. Hold the strawberry from the stem, so that the strawberry is facing upwards. Starting halfway down the strawberry, slice about three quarters of an inch down (length will vary depending on size of strawberry) on the side of the strawberry to create a “petal.” Before removing the knife, use it to gently curl the “petal” outwards by pressing it back. Repeat on the other three sides of the strawberry to create four base “petals.” Repeat this process for the row above the base, cutting between the existing “petals” so that they are staggered. Curl each petal back with the knife. Continue to create staggered “petals” until you reach the top of the strawberry. Slit the top of the strawberry to create a rose “bud.” Gently push back each of the “petals” to create your desired rose shape. Adjust petals as needed. Repeat this process with as many strawberries as you would like.
Serve your board alongside a complex, dry rosé such as our delicious Synchronized Swimming and become known as the friend with the best snacks and wine.
