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4th of July Berry Charcuterie Cones

4th of July Berry Charcuterie Cones for Festive Gatherings

Celebrate with these 4th of July Berry Charcuterie Cones, a colorful and delicious appetizer perfect for summer gatherings.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 cones
Course: Snacks
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cones
  • 1 sheet Parchment Paper Cut into rectangles to make cones.
  • 2 cups Fresh Berries Mix of strawberries, blueberries, and raspberries.
For the Cheese Filling
  • 8 oz Cream Cheese Soften before use.
  • 4 oz Goat Cheese Alternatives: mild feta or ricotta.
For Assembly
  • 1 cup Crackers Gluten-free options available.
  • 1/4 cup Chopped Toasted Almonds Optional topping.

Equipment

  • Parchment paper
  • mixing bowl
  • Spatula
  • Glass or Cup

Method
 

Preparation
  1. Prepare the Cones: Cut rectangles of parchment paper about 10 inches by 6 inches, roll into cone shapes, and secure with tape or melted chocolate.
  2. Soften the Cheeses: Allow cream cheese and goat cheese to soften at room temperature for about 30 minutes.
  3. Mix the Cheese Filling: Combine softened cream cheese and goat cheese in a bowl, mix until smooth and creamy.
  4. Wash and Prepare the Berries: Wash berries under cool water, pat dry to remove moisture.
  5. Assemble the Cones: Layer cheese mixture, add berries, and sprinkle crushed crackers in each cone.
  6. Add Optional Toppings: Sprinkle chopped toasted almonds on top before serving.
  7. Serve and Enjoy: Assemble cones 30 minutes before serving and display upright for best presentation.

Nutrition

Serving: 1coneCalories: 200kcalCarbohydrates: 25gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 1mg

Notes

These cones are best enjoyed chilled or at room temperature. Prepare the cheese mixture and berries separately for optimal crunch.

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