Using a champagne or wine glass, begin folding the salami slices over the edge of the glass, overlapping each slice. Add 1-2 layers leaving a space in the middle large enough to fit the mini brie bite.

Then, gently push a mini brie bite into the center of the rose just so it's flush with the edge of the glass.

Flip the rose over onto a plate or charcuterie board, gently removing it from the glass.

Drizzle a little hot honey over the top of each brie bite. Then, add an olive slice into the center of each brie bite.

Add slices of peppadew pepper around the olive slice. Finish by tucking fresh basil leaves next to the roses.

Serve immediately as is or on a charcuterie board, or chill in the fridge until serving.