Charcuterie Cornucopia
This fully edible hand held appetizer will be a show stopping hit at your fall dinner parties or Thanksgiving! The croissant cup is buttery and flaky and then filled with cheese & charcuterie and it comes together in just a few steps!
One of the best appetizers you can serve for any get together is cheese & charcuterie. So why not add a little festive fall flavor and create an edible cornucopia out of crescent rolls! The crescent roll cup not only holds all your accompaniments perfectly, but it is fully edible and tastes delicious paired with these rich cheeses and meats!
Ingredients for Charcuterie cornucopia
This appetizer requires minimal ingredients and ones you might already have on hand in the fridge! You can use any jam you’d like whether it be pumpkin, rhubarb, anything else that is fall and seasonal but I love fig jam because it is always a crowd pleaser. Here’s your list of ingredients!
Foil
Crescent rolls
Egg
Olive oil spray
Cheese
Charcuterie
Grapes
Walnuts
Blackberries
Rosemary & Sage
TIP: make sure you spray olive oil on the outside of your foil cones before putting on your crescent roll strips as this will prevent the dough from sticking
TIP: put down parchment paper on your baking sheet to ensure the crescent roll cups don’t stick while baking
SHOP THE REICPE
Charcuterie Cornucopias
Ingredients
- Foil
- 2 packages of crescent rolls
- 1 egg (egg wash)
- Havarti cheese
- Gouda cheese
- Salami
- Grapes
- Walnuts
- Blackberries
- Fresh rosemary (garnish)
- Fresh sage (garnish)
Instructions
- First, heat your oven to 375F and line a baking sheet with parchment paper
- Fold a square piece of foil in half and roll into a cone shape, bending at the bottom a bit to look like a cornucopia shape
- Roll out your crescent roll dough and fold any cuts in it to become one big sheet of dough
- Using a knife or pizza cutter, cut the crescent dough into strips that are about ¾ of an inch wide
- Spray olive oil on the outside of your foil cones as this will prevent the dough from sticking. Do not skip this step!
- Add dough strips to the outside of each cone starting from the bottom to the top
- Brush on egg wash on each cone so it gets golden while baking
- Bake for 15-20 min
- Let cool for 5 min and wiggle the foil out carefully
- Add in your cheese & charcuterie items to each cone. Start with your smallest items being the nuts and then add in your bigger items
TIP: Make sure you spray olive oil on your foil cones so that the crescent roll dough doesn’t stick while baking
TIP: I used foil to line my baking sheet, I would highly suggest using parchment paper instead.
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