Making an assembly line with 8 (4-ounce) jars, add 2 tablespoons of mixed nuts to each jar. Next, add 2 tablespoons of dried fruit to each of the jars. Divide each of the cheeses evenly among the jars.
Skewer an olive on to a 6-inch skewer. To skewer the meat, fold one slice of Calabrese in half, and then in half again, then pierce with skewer. Repeat with a slice of soppresata and a slice of Genoa salami. Place skewer in jar with the olive at the top.
Place one wrapped mozzarella stick into the jar upright, then add two breadsticks. Garnish with gooseberries or a small bunch of seedless grapes.
Cheese: I call for gorgonzola or provolone, but other Italian cheeses such as salty pecorino, funky taleggio, or nutty Asiago would also work well.
Salami: Calabrese, soppressata, and Genoa tend to be most popular and easy to acquire. Feel free to swap in other Italian cured meats such as coppa, fennel salami, finocchiona, capicolla, salame cotto, or prosciutto.
Bread sticks: Grissini are pencil-sized, crispy Italian bread sticks made with pizza-like dough. Their slender format works well in Jarcuterie. At 10 inches long, the breadsticks I love are too tall for 4-ounce jars, so I broke them in half to fit.
Gooseberries: These colorful little berries are in season from May to August with their peak in July. (You may find them at Trader Joe's, or you can purchase them from Melissa's Produce.) Store unwashed gooseberries in the refrigerator for 2 to 5 days. To prepare them, peel back the parchment-like husk and rinse gently. Leave the husk and stem attached as a garnish (just note that the husk is not edible). Or remove the husk and stem with scissors.
Yield: This Jarcuterie recipes makes 8 fully-loaded jars.
Make ahead: Except for the breadsticks (or any crackers or bread, if you choose to include them), the jars can be assembled and stored covered in the refrigerator 1 day in advance. Add breadsticks, crackers, and bread immediately before serving so they don't get stale.
Portion pro tip: After trying many different vessels, we landed on 4-ounce short jars as the ideal size for this Jarcuterie recipe. Stick to about 3 ounces of meat and cheese (combined) per jar to avoid overcrowding.
A nut-free nosh: Sharing with individuals who may have nut allergies? Try this with an equal amount of roasted chickpeas, sneak in some small chocolates, or simply double-up on the dried fruit.
Dress up your jars: To make this Jarcuterie look even more special, tie a ribbon around the outside to create a bow in the front. Edible flowers are also a beautiful option (we ordered ours from Melissa's Produce).