Giant Charcuterie Cornucopia
Upgrade your cheese & charcuterie boards this holiday season with this giant croissant cornucopia. It’s buttery, flakey and fully edible! The croissant comes together in just a few steps and really elevates any dinner party!
When serving appetizers this holiday season, give it that WOW factor with a giant edible cornucopia. It makes any cheese board more festive and fun! It is perfect for both kids and adults to enjoy and is best served on butcher paper for easy cleanup.
Ingredients for GIANT Charcuterie cornucopia
This appetizer requires minimal ingredients and ones you might already have on hand in the fridge! You can use any cheese and charcuterie items you’d like to pour out of the cornucopia but I will have a grocery list below for you to use as a guide. Here’s your list of ingredients!
Foil
Crescent rolls
Egg
Olive oil spray
Cheese (see below for which ones I used)
Charcuterie
Olives
Fig Jam
Grapes
Pear
Blueberries
Blackberries
Rosemary & Sage
TIP: make sure you spray olive oil on the outside of your giant foil cone BEFORE putting on your crescent roll strips as this will prevent the dough from sticking
TIP: put down parchment paper on your baking sheet to ensure the crescent roll dough doesn’t stick while baking
SHOP THE REICPE
Butcher paper is safe to eat on. You can also use a marker to draw on the butcher paper! I wrote things like thank-full, blessed, family, etc. You can write whatever you’d like depending on what event you are having this for- Thanksgiving, Friendsgiving, dinner party or the Holidays!
Giant Croissant Cornucopia
Ingredients
- 2 tubes of crescent roll dough
- Foil (about 3 ft long)
- 1 beaten egg
- Olive oil spray
- 4 oz manchego cheese
- 4 oz cheddar cheese
- 4 oz havarti cheese
- 6 oz salami
- 1 pear
- olives
- fig jam
- grapes
- blackberries
- blueberries
- fresh rosemary (garnish)
Instructions
- Preheat oven to 375 F and line a baking sheet with parchment paper
- Fold a piece of foil in half and then start to roll it into your desired cone shape. if you are having trouble with this try to wrap the foil around a wine bottle as your guide. The cone point would be the top of the bottle.
- Fold in the edges of the foil at the wide end to make it sturdy and strong. Cut 3-4 more pieces of foil and roll them into balls. Put those foil balls inside the cone to keep it stable and keep it wide open.
- Create a small curve at the end to create that cornucopia shape
- Spray the entire outside of the foil cone with non-stick spray. this is very important so that the dough does not stick to the foil while baking. Set cone aside
- Roll out your crescent roll dough and fold in any cuts on it to make it one big dough sheet
- Using a knife or pizza cutter, cut the dough into strips about 3/4 of an inch wide
- Add the dough strips on the outside of the foil cone starting at the larger end and working your way down
- Optional: braid 3 pieces of dough to make the top part of the cornucopia (this braided piece goes at the biggest end of the foil cone)
- Brush egg wash onto the outside of the dough so it gets golden while baking
- Bake for 15-20 minutes- keep your eye on it towards the 15 min mark. When its golden brown its done.
- While it bakes, lay down butcher paper and prepare your cheese & charcuterie items.
- When the cornucopia is done baking, let it cool for 5 minutes then carefully wiggle out the foil on the inside, remove & dispose of the foil
- Place down your croissant cornucopia on your butcher paper and have the food items spilling out of it. TIP: start by putting your biggest items down first (cheese, charcuterie, grapes) and then fill in spaces with smaller items
TIP: Make sure you spray olive oil on your foil cone so that the crescent roll dough doesn’t stick while baking
TIP: I would highly suggest using parchment paper to line your baking sheet while cooking so the cone does not stick
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