October 4, 2021 | Entertaining

Charcuterie and grazing tables aren’t just an evening affair anymore, they make stunning breakfast ensembles too! You can keep them as simple or as complex as you’d like. We recommend aiming for 50/50 on sweet and savoury as the sweet items make a great palate cleanser between savoury bites, but feel free to use whatever you happen to have on hand that morning.

Here is the list of items we served to kickstart your creativity:

8-12 mini waffles

1 package of A Taste Of Europe German Salami & Gouda 

3-6 boiled eggs

1 package of Cornmeal Back Bacon 

200g of Havarti cheese

Salami Roses, recipe below

Cherry tomatoes

Oranges, sliced

Grapes

Figs

Gooseberries

Pomegranate

Maple Syrup

Puff Pastry Salami Roses

Ingredients

1 box (400 g) store bought puff pastry
1 package Freybe’s A Taste of Europe German-Style Charcuterie Salami Family Pack
1 cup (250 ml) shredded gouda cheese, optional

Directions 

Preheat oven to 375 F (190 C). Lightly spray 6 cups of a muffin tin with cooking spray and set muffin tin on a rimmed baking tray. Set aside.

On a lightly floured surface roll puff pastry into a 12-inch x 14-inch (30 cm x 36 cm) rectangle. Using a pizza cutter or knife, cut dough lengthwise into six 2-inch (5 cm) wide strips. Working with one strip of dough at time layer over six pieces of salami so they are slightly overlapping, and the top half of salami is hanging off the pastry. Sprinkle with some of the shredded gouda cheese, if using, before rolling up into a tight roll. Transfer to a greased muffin cup, salami side up, and repeat with remaining puff pastry strips, salami and cheese.

Bake in oven until puff pastry is golden brown and salami is starting to crisp, about 15 to 20 minutes. Remove puff pastry salami roses from muffin cups and serve while warm.

Tip: Feel free to add finely chopped additional ingredients to customize your salami roses. Finely chopped bell pepper, pickled jalapenos or well drained and dried chopped sauerkraut would all be delicious options.

Serves 6