Ingredients
Cups
- 168 g cheddar cheese cut into small cubes
- 168 g thinly sliced salami ready to eat
- 300 g red seedless grapes washed and thoroughly dried
- 90 g pitted green olives drained and patted dry
- 60 g thin breadsticks about 12; add at serving
Equipment
- Six 9-ounce food-safe cups
- Short bamboo picks
- Small forks
- Tray
Instructions
Assemble
- Wash hands and clean the work surface. Divide cheese and grapes among six clean food-safe cups.
- Fold the salami slices loosely onto short picks and stand one pick in each cup. Divide the drained olives among the cups.
- Cover the tray and refrigerate at 40°F (4°C) or below until serving. Keep breadsticks dry in their own container.
- Just before serving, divide the breadsticks among the cups. Provide small forks and napkins. Serve in small batches, keeping the remaining cups refrigerated.
Nutrition
Calories: 316kcalCarbohydrates: 18gProtein: 15gFat: 21gFiber: 1g
Video
Notes
Nutrition is estimated per complete cup using representative manufacturer cheddar and salami values plus generic grapes, olives and breadsticks. Brands vary. Contains milk and typically wheat. Cups and picks are excluded from the cost estimate.
Video credit: The Hostess Mom, The ULTIMATE Charcuterie Cups Tutorial. The demonstration shows cup arranging and meat folding; this recipe specifies its own six-cup quantities and omits decorative extras. Follow the ingredient amounts here.
Keep cold at 40°F (4°C) or below. Discard perishable food left at room temperature over 2 hours, or 1 hour above 90°F (32°C). Remove picks and prepare round foods safely for young children.