Charcuterie Cones

Charcuterie Cones

Takes , serves 12.


  • 1 box (125 g) Wellington Water Crackers
  • 6 oz assorted cured meats (such as chorizo, jamon serrano, and salchichon)
  • 24 grape tomatoes
  • 12 fresh mozzerella balls
  • 6 leaves of basil, torn into thirds olives
  • 3 oz gouda cheese, sliced
  • 12-16 skewers
  • 12-16 paper cones


  1. Slice jamon serrano in fold and roll. Fold chorizo and salchichon slices into a fan.
  2. With each skewer, spear an assortment of tomatoes, basil leaves, mozzerralla balls, or meats.
  3. Place one skewer in each cone and fill the rest of the cone with olives, gouda cheese, more meats, etc.
  4. Arrange on a platter or serving dish and serve with crackers.

By: Anna Ramiz @gatheredatmytable