For the cake base: Arrange halved slices of salami in a 5½-inch circle on a cake serving platter. Place one brie wheel on top of the salami. Spread top with 2 tablespoons Hy-Vee apricot preserves. Arrange blueberries in a row around top edge of brie.
Recipe
Author
Hy-Vee Test Kitchen
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Description
A new way to serve charcuterie—in the form of a cake!
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 5 Columbus Italian dry salami slices, cut in half | ||
| 2 (8-oz.) wheels triple crème brie, divided | ||
| 3 tbsp. Hy-Vee apricot preserves, divided | ||
| 18 blueberries | ||
| Thinly sliced prosciutto | ||
| Mixed berries | ||
| Fresh thyme sprigs, for garnish |
Things To Grab
- Cake serving platter
Directions
Cut a 2½-inch circle of brie from the center of the remaining wheel using round metal cutter. Set the 2½-inch round aside. Place the cut-out wheel on top of the blueberries.
Arrange whole slices of salami around the entire inner edge of the cut-out center of the brie, one slice at a time and slightly overlapping the slices. Then arrange folded slices of prosciutto in the center on top of the salami.
Place the 2½-inch brie round on top of the prosciutto and spread with remaining 1 tablespoon apricot preserves on top. Top with mixed berries and garnish with fresh thyme, if desired.