Epic Charcuterie Board

Preheat the oven to 350°F. Heat the frying oil to 350°F. Lightly grease the baking sheet with butter or cooking spray. Place the a circle of puff pastry onto the baking sheet. Add the mini mozzarella balls around the edge, then press the pastry around the mozzarella. Mix the egg and water together in a small bowl with a whisk or fork, then brush the pastry evenly with the egg wash. Place the pastry in the oven and bake for 20-25 minutes.

Cut each hot dog into 4 pieces, then cut a cross hatch pattern into the top of each one. Add 3-4 pieces of hot dog to a bamboo skewer, then place into the oil to fry. Once cooked, remove from the oil and allow the hot dogs to drain on paper towels.

Slice the top off of the brie wheel, then create a spiral shape on the top. Stack 3 pieces of salami together and 3 pieces of bresaola (and/or prosciutto). Repeat the process. Fold the pieces to create a flower bud. Cut them in half. Place the folded meats into the spiral on top of the cheese. Add grapes around the meats.

Once the pastry is fully cooked, remove it from the oven and allow it to cool slightly. Spread the pesto over the middle of the pastry with a spoon. Place the brie over the pesto, then add the hot dogs around the brie. Sprinkle fresh chopped herbs over the top. Enjoy!