Ingredients:
- 8 oz Sharp Cheddar, cubed
- 8 oz Brie, wedge
- 6 oz Genoa Salami, thinly sliced
- 6 oz Prosciutto, torn into ribbons
- 1 cup Red Grapes, on the vine
- 1 cup Fresh Raspberries
- 1 medium English Cucumber, sliced
- 1 cup Baby Carrots
- 12 small Mini Cupcakes
- 1 pack (100g) Gummy Bears
- 50g Cheddar cheese, cut into shapes
- 150g Water Crackers
- 1 baguette, sliced
- 4 tbsp Fig Jam
- 4 tbsp Honey
Instructions:
- Set the anchors. Place your ramekins filled with fig jam and honey in a non linear pattern across the board. Now, put the Brie wedge at one end and the Sharp Cheddar block at the opposite end. Note: This creates a visual balance and prevents the board from looking heavy on one side.
- Create the meat roses. Take your Genoa Salami slices and overlap them, rolling them tight into small roses. Fold the prosciutto into loose, airy ribbons. Squeeze them gently until they hold their shape and place them near the cheeses.
- Add the fruit clusters. Tuck the red grapes (still on the vine) and the raspberries into the empty spaces around your anchors. Note: Keep the grapes in small bunches rather than individual berries for a more natural look.
- Build the veggie rivers. Arrange the sliced English cucumber and baby carrots in flowing lines that wind between the cheese and meat sections. Press them in firmly until they feel snug against the other ingredients.
- Layout the crackers. Fan out the water crackers and baguette slices in the remaining gaps. Note: Don't put them all in one spot; scatter them so guests can reach them from any angle.
- Design the sweet corner. Place the 12 mini cupcakes and gummy bears in one dedicated section. This keeps the sugar away from the savory meats.
- Add the birthday flair. Insert a birthday topper into the largest cheese block. This is where the Happy Birthday Charcuterie Board comes together.
- Scatter the shapes. Take those shaped cheddar cut outs and scatter them across the top of the board. Adjust them until the colors look evenly distributed.