Ingredients
Equipment
Method
Plan the flag layout
- Use a large rectangular wooden board or serving tray and mentally divide the upper left into a canton rectangle.
- Place the board on a flat, stable surface so the stripes can run the full width and stay straight.
Build the blue canton and stars
- Fill the canton with blueberries packed tightly together until it forms an even blue block.
- Tuck the rolled salami pieces in the center of the canton to resemble stars, spacing them so the “star” shape stays visible.
Create the red and white stripes
- Starting from the top right of the board, create a red stripe by layering pepperoni slices in a clean row across the full width of the board.
- Create the white stripes using rows of sliced white cheddar or provolone, alternating with the red stripes down the full board.
Fill gaps, finish, and serve
- Add prosciutto folds or strawberry halves to reinforce the red stripes and fill any gaps between slices.
- Tuck rosemary sprigs at the corners and edges, then arrange crackers around the perimeter and serve.
Notes
Pro tip: for the cleanest flag look, build stripes in straight, measured rows—press lightly so slices sit flat and don’t slump, then step back to check alignment before adding crackers. Refrigerate assembled boards up to 24 hours; do not freeze (fresh mozzarella and crackers lose texture). Dietary swap: use turkey pepperoni and a reduced-fat mozzarella/provolone option to lower fat and calories while keeping the flag design.