Salami Roses in 5 Minutes | Architectural Meat Appetizer

Instructions:

1. Select your glass. Grab a clean, dry wine glass with a rim diameter of about 2 to 2.5 inches.
2. Drape the first slice. Place one slice of salami over the rim so that half is inside the glass and half is draped over the outside.
3. Secure the base. Press the slice firmly against the rim until it feels anchored.
4. Layer the first circle. Place the second slice so it overlaps the first by about 50%. Continue all the way around the rim until the glass is fully circled.
5. Build the second rotation. Start the next layer, making sure to stagger the petals so they cover the gaps where the previous slices overlapped.
6. Add depth. Repeat for 3 to 4 more rotations until the center hole is almost closed.
7. Final press. Firmly squeeze the meat against the glass rim with your hand to ensure all layers are bonded.
8. The big reveal. Invert the glass onto your platter or board.
9. Lift and finish. Gently lift the glass straight up until the rose releases with a satisfying pop.
10. Garnish the bloom. Place 2 Castelvetrano olives in the center and tuck rosemary sprigs around the base.