Step 1: Prepare the base of each cup by dropping 4-5 Marcona almonds and a small cluster of grapes into the bottom of all 12 vessels.
Step 2: Slice the Manchego into uniform cubes and thread them onto bamboo picks alternating with Kalamata olives.
Step 3: Create salami fans by folding each slice into quarters and threading two slices onto a pick; place one pick into the back of each cup.
Step 4: Ribbon the prosciutto by weaving it onto a pick in an S-shape and place it next to the salami.
Step 5: Insert one mini Brie bite and one tall breadstick into each cup, ensuring the breadstick stands upright against the back wall.
Step 6: Tuck two crackers into the side of the cup and garnish with a fresh sprig of rosemary for a pop of color and aroma.
Step 7: Serve immediately or cover lightly with plastic wrap and refrigerate for up to 2 hours.