Skeleton Bone Charcuterie Board with Long-Cut Vegetables and Prosciutto
Equipment
- Large serving board
- Knife
Ingredients
- 8 carrots, peeled and cut into long thin strips
- 6 celery stalks, trimmed into long sticks
- 1 bunch asparagus, ends trimmed
- 12 ounces prosciutto, thinly sliced
- 1 cup black olives
Instructions
- Prepare all the vegetables first by washing and cutting them into long, even strips so they resemble bone shapes.
- Place a large dark serving board on the table. Start by laying the longest carrot and celery strips in the center to form the spine and rib cage.
- Add asparagus spears on either side of the spine to create arm and leg bones, spacing them evenly for a skeletal look.
- Drape individual prosciutto slices over the ends of the vegetable strips to suggest joints and add texture contrast.
- Tuck the black olives into the gaps around the arrangement to serve as accents and small bites.
Notes
Keep the vegetables chilled until right before assembly so they stay crisp against the soft prosciutto. If you need to prep ahead, cut the vegetables the morning of the gathering and store them in water-filled containers in the fridge. Swap celery for parsnips if you want a paler bone effect without changing the overall structure.
Course: Appetizer
Cuisine: American
Equipment: Large serving board, Knife
Cuisine: American
Equipment: Large serving board, Knife