Ingredients
Method
Plan the flag layout
- Use a large rectangular wooden board or serving tray and mentally divide the upper left into a canton rectangle. Keep the canton clearly defined so the stars stay clustered.
Build the blue canton and salami stars
- Fill the canton with blueberries packed tightly together, then tuck rolled salami pieces in the center to resemble stars. Press lightly so the stars hold their shape against the berries.
Add the red pepperoni 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. Keep the row straight for crisp full-length stripes.
Add the white cheese stripes
- Create the white stripes using rows of sliced white cheddar or provolone, alternating with the red stripes down the full board. Maintain even spacing so the alternating pattern reads clearly.
Reinforce red areas and fill gaps
- Add prosciutto folds or strawberry halves to reinforce the red stripes and fill any gaps. Tuck pieces into empty spaces so every section looks intentional.
Finish and serve
- Tuck rosemary sprigs at the corners and edges, then arrange crackers around the perimeter and serve. Place crackers so guests can grab them without disturbing the flag layout.
Notes
Pro tip: Chill the cheeses and meat for 15–20 minutes before assembling so the slices and folds stay neat on the board. Store leftovers covered in the refrigerator up to 2 days; berries and crackers are best kept crisp by serving the board the same day. Freezing isn’t recommended because the fresh fruit texture will change. For a lighter option, swap half the white cheese/prosciutto with additional strawberries and sliced turkey-style deli meat while keeping the stripe pattern.