Bunny Tail Charcuterie

Instructions

1. Make bunny bottom – Cut a 3″ Mickey out of a round of brie. Place upside down on the middle of your board or tray. Roll out 1 T cream cheese into a ball. Coat with finely sliced Mozzarella. Add to brie to resemble a fluffy tail and add two small strawberry slices to resemble paws.

2. Make meat roses – Using a clean milk bottle, place sliced meat over the rim of the bottle. Add slices staggering so they overlap each other. I typically use 3 or 4 slices of meat for the first layer. Repeat a second layer and continue the process until you are happy with the fullness of the rose. On a cutting board, flip the bottle over so the meat is on the board. Arrange roses on bottom left corner and top right corner. Note: you can also use a champagne flute if you’d like a larger rose.

3. Make Cucumber Roses – Cut very thin slices of cucumber. We use around 12 slices per cucumber. Arrange 12 thin slices in a row overlapping the rounds. Roll up the slices to create the shape you like. Carefully slice one edge off to create a flat bottom. Note: If your cucumber rose doesn’t stay together well you can place two toothpicks through the base. The toothpicks can be removed before serving. Place near the salami roses.

4. Add Cheeses – Cut the white cheddar into triangle shaped wedges and slice the Monterrey Jack into slices. Arrange cheeses along right and left sides of the board.

5. Add Crackers – Arrange crackers along top and bottom edges of board.

6. Add Fruits – To cut kiwi, use a short paring knife to make small zigzag cuts around the perimeter of the kiwi. Be sure to cut only half way through. Place kiwi, thinly sliced apples, blueberries, strawberries, and clusters of grapes in open areas.