Ingredients:

  • 4 oz sharp aged cheddar, cubed
  • 4 oz brie, wedge
  • 4 oz goat cheese, log
  • 4 oz manchego, sliced
  • 1/2 cup roasted almonds, salted
  • 1/2 cup walnut halves, toasted
  • 1/2 cup candied pecans
  • 1 cup red grapes, small clusters
  • 1/2 cup dried apricots, halved
  • 1/2 cup castelvetrano olives, pitted
  • 1/2 cup dried figs, quartered
  • 150g multigrain crackers
  • 250g baguette, sliced into rounds
  • 1/2 cup pretzels

Instructions:

  1. Place the three smallest cheeses and the ramekins of olives and nuts unevenly across the board to create anchor points.
  2. Fan the crackers and baguette slices in curving lines stemming from the cheese anchors in a river pattern, ensuring they overlap slightly.
  3. Tuck the grape clusters, dried fruits, and remaining nuts into the empty spaces until the bottom of the platter is no longer visible.
  4. Finish by placing the cheese knives directly on the board.