Ingredients
Equipment
Method
Plan the flag layout
- Place a large rectangular wooden board or serving tray and mentally divide the upper left into a canton rectangle; keep it clearly defined for the flag look.
- Fill the canton with blueberries packed tightly together, then tuck rolled salami pieces in the center to resemble stars; press lightly so the stars stay put.
Build 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; arrange them straight with edges touching.
- Create the white stripes using rows of sliced white cheddar or mozzarella balls, alternating with the red stripes down the full board; keep each row the same height for crisp stripes.
- Add prosciutto folds or strawberry halves to reinforce the red stripes and fill any gaps; tuck them in so the stripes look continuous.
Finish and serve
- Tuck rosemary sprigs at the corners and edges to frame the board; use a few sprigs per side so the board stays visually balanced.
- Arrange crackers around the perimeter and serve immediately or cover lightly for later; keep the center of the flag unobstructed.
Notes
Pro tip: pack blueberries and align the first pepperoni row carefully, because the rest of the flag looks best when all stripes are the same width. Refrigerate the finished board in a covered container for up to 2 days; assemble up to 1 day ahead by prepping meats and slicing cheeses. Freezing is not recommended for this board. For a lighter option, swap prosciutto for extra prosciutto-free veggie add-ins (like cucumber rounds or tomato slices) while keeping the red and white stripe pattern.