- Fresh mozzarella ciliegine
- Cherry tomatoes
- Fresh basil leaves
- Sliced salami or pepperoni
- Driscoll's blackberries
- Driscoll's raspberries
- Driscoll's blueberries
- Mini brie cheese wheels
- Assorted breadsticks
- Sliced prosciutto
- Dried apricots
- Assorted crackers, (square or rectangle shapes fit best)
- Manchego cheese, cut into thin wedges
- String cheese, (any variety)
- Cheddar cheese, cubed
Assemble caprese skewers by alternating layers of mozzarella, cherry tomatoes, basil leaves, and sliced salami or pepperoni. Top with a few Driscoll's berries. Set aside.
Pierce a mini brie cheese wheel vertically with a long toothpick. Add a few Driscoll's berries to bookend the brie and keep it in place. Set aside.
Layer Driscoll's raspberries, blackberries, and blueberries on a long toothpick. Set aside.
Wrap the sliced prosciutto around one end of each breadstick. Set aside.
To assemble the jarcuterie, fill the bottom of each jar with Driscoll's berries, almonds, and dried apricots (don't overfill the jar so there is room for everything else!). Divide the prepared skewers and breadsticks among the jars so they stand upright, being careful not to crush the berries below. Add assorted crackers and remaining cheeses, filling out the jars so they are well distributed. Garnish with more fresh basil leaves for a pop of color.