Ingredients
Cups
- 8 oz thinly sliced salami divided into 24 loosely folded portions
- 8 oz sharp cheddar cut into 24 equal cubes
- 12 oz seedless red grapes stems removed
- 24 pimiento-stuffed green olives about 3 oz drained
- 24 mini grissini breadsticks about 3 oz; keep dry until serving
Equipment
- 12 short, wide 8-ounce food-safe cups
- 24 short cocktail picks
- kitchen scale
- Cutting board
- Small knife
- Colander
- Clean towel
- Rimmed tray that fits in the refrigerator
Instructions
Prepare and assemble
- Rinse the grapes under cool running water, remove the stems and dry thoroughly with a clean towel. Drain the olives and blot them dry.
- Cut the cheddar into 24 equal cubes. Divide the salami into 24 loosely folded portions.
- Set twelve short, wide 8-ounce food-safe cups on a rimmed tray that fits in the refrigerator. Divide the grapes among the cups.
- Thread one cheddar cube, one folded salami portion and one olive onto each of 24 short cocktail picks. Add two picks to each cup with the handles accessible.
- Cover the cups and refrigerate at 40°F (4°C) or below. Keep the breadsticks in an airtight container separately.
- Just before serving, add two breadsticks to each cup, keeping them away from any pooled liquid. Serve on small trays and replenish with chilled cups from the refrigerator.
Video
Notes
Keep cold cups at 40°F (4°C) or below. Limit cumulative time out of refrigeration to 2 hours, or 1 hour above 90°F (32°C), then discard perishable food that exceeds those limits. Keep breadsticks separate until serving.
Contains milk and wheat; check salami, olives and breadstick labels for additional allergens. Short picks require care; adapt the presentation for young children.
Video credit: Katelyn Nemelka of Cured & Cut, demonstrated on KSL Studio 5. The video uses a decorative salami rose; this recipe uses loosely folded salami portions on picks. Follow the written quantities and instructions here.