Ingredients:

  • 8 oz Brie
  • 8 oz Sharp Cheddar
  • 6 oz Prosciutto
  • 6 oz Genoa Salami
  • 2 cups water crackers
  • 1 cup green grapes
  • 1/2 cup dried apricots
  • 1/2 cup Castelvetrano olives
  • 1/2 cup cornichons
  • 3 tbsp fig jam

Instructions:

  1. Position the anchors. Place your three small ramekins on the board and fill them with olives, cornichons, and fig jam. Space them unevenly. Note: This creates an organic, non linear look that feels more natural.
  2. Build the foundation. Place the Brie whole on the board. Slice the Sharp Cheddar into triangles and position them as islands around the bowls.
  3. Create the meat rivers. Fold the Genoa Salami into quarters (like little fans) and nestle them tightly together in a winding line across the board. Continue until you see a flowing river of meat.
  4. Add the silk. Ribbon the prosciutto by bunching it into voluminous, airy piles. Note: Don't lay it flat; bunching it creates height and looks more professional.
  5. Insert the greenery. Tuck the green grapes into the remaining open spaces, especially near the Brie.
  6. Add the sweetness. Place the dried apricots in the gaps between the meats and cheeses.
  7. Secure the crunch. Fan the water crackers in gentle curves around the edges of the board, following the shape of the wood.
  8. Final touches. Scatter the almonds into any remaining tiny holes. Ensure no part of the board surface is visible for that abundant, lush look.