Charcuterie Cones

Directions

Parchment Paper Cone

1. Step 1 complete

   Start by creating a parchment paper cone. Take a square piece of parchment and fold it in half to create a triangle shape.

2. Step 2 complete

   Rotate the triangle so that the top tip points toward you.

3. Step 3 complete

   Then, take the far right tip, and fold inward until it meets with the top tip and creates a cone shape.

4. Step 4 complete

   Hold these tips together as you grab the far left tip with your other hand and tuck/wrap it underneath the cone.

5. Step 5 complete

   Tighten all of the tips until the three of them form an “M” shape — then fold the “M” inside of the cone, and press firmly to seal.

6. Step 6 complete

   Take your parchment cone and set it into a small shot glass.

Snack Sprigs

1. Step 7 complete

   Next, create your rosemary “snack sprigs.” With your hands, remove all but the top leaves of a fresh rosemary sprig.

2. Step 8 complete

   Then, skewer olives, or desired snack, onto the sprig and push them toward the top leaves. (If sprig is weak, use a small skewer to create holes in the olives before placing them onto the rosemary.)

3. Step 9 complete

   Fill your parchment cone to the top with Blue Diamond Wasabi & Soy Sauce Almonds. Insert your rosemary “snack sprig” into the almonds. Follow with a toothpick of clementine segments.

4. Step 10 complete

   Lastly, balance Blue Diamond Nut-Thins Hint of Sea Salt crackers, sharp cheddar, dried orange, and a few more wasabi & soy sauce almonds.

5. Step 11 complete

   Serve alongside other flavor options, if desired!