Ingredients
Equipment
Method
Set up the flag board
- Place a large rectangular wooden board or serving tray on a flat surface and mentally divide the upper-left into a canton rectangle.
- Pack the canton with fresh blueberries tightly together so the blue area is clearly defined.
- Tuck rolled salami pieces into the center of the blueberry canton to resemble stars.
Build the red and white stripes
- Starting from the top right, layer pepperoni slices in a clean row across the full width of the board to form a red stripe.
- Create the white stripes by adding rows of sliced white cheddar or provolone, alternating with the red pepperoni stripes down the length of the board.
- Add prosciutto folds or strawberry halves along the red stripes to reinforce the pattern and fill any gaps.
Finish and serve
- Tuck rosemary sprigs at the corners and edges for garnish and a clean finishing touch.
- Arrange assorted crackers around the perimeter of the board and serve immediately.
Notes
Pro tip: keep the cheeses and meats chilled while you assemble so the stripes stay neat and the mozzarella balls hold their shape. Store covered in the refrigerator up to 1 day for best texture; crackers can soften, so add them closer to serving. Freezing isn’t recommended. For a lighter option, swap some meats for extra veggies like sliced cucumbers or cherry tomatoes while keeping the red-white-blue stripe look.