# What You Need:
→ Cured Meats
01 - 3.5 oz prosciutto, thinly sliced
02 - 3.5 oz smoked turkey breast, thinly sliced
03 - 2.8 oz bresaola or pastrami, thinly sliced
→ Crackers
04 - 16 triangular whole-grain crackers (approximately 2 inches per side)
05 - 8 black sesame or poppy seed triangular crackers
→ Garnishes
06 - 1 small bunch chives
07 - 1 small carrot, peeled
08 - 2 tablespoons cream cheese
09 - 1 tablespoon black sesame seeds
# How To Make:
01 - Slice the peeled carrot very thinly using a vegetable peeler. Cut several slices into narrow strips to form the crane's beak and legs.
02 - On a large platter, fold prosciutto and turkey slices into sharp, origami-inspired triangles and layer them to create a dimensional body shape.
03 - Fold bresaola or pastrami slices into triangles and arrange them fanned upward to resemble wings in flight.
04 - Position the triangular crackers beneath and alongside the meats, following the body and wing outlines to emphasize the crane silhouette.
05 - Use cream cheese to adhere carrot strips as the crane’s beak and legs on the platter.
06 - Place chives delicately to mimic tail feathers and wing details.
07 - Sprinkle black sesame seeds where the crane’s eye would be and over the wings for texture.
08 - Serve immediately or cover loosely with plastic wrap and refrigerate for up to one hour before serving.
