Ingredients:

  • 8 oz prosciutto, thinly sliced
  • 8 oz lean salami, sliced
  • 4 oz bresaola
  • 6 oz sharp white cheddar, cubed
  • 6 oz brie, wedge
  • 4 oz goat cheese, log
  • 1 cup whole grain crackers
  • 1/2 cup raw almonds
  • 1/2 cup dried apricots
  • 1 cup red grapes
  • 1 cup sliced cucumber
  • 1/4 cup Castelvetrano olives
  • 2 tbsp Dijon mustard
  • Jam or honey (for serving)

Instructions:

  1. Place the anchors. Set three small bowls on your board and fill them with the olives, Dijon mustard, and any jam or honey you're using. Note: This gives you a structural starting point.
  2. Position the cheeses. Place the Brie wedge and the Goat Cheese log at opposite ends of the board. Cube the sharp white cheddar into bite-sized pieces and pile them in a small mound.
  3. Create the meat rivers. Fold the prosciutto into loose, flowing ribbons. Roll the salami into tight, little cylinders. Arrange them in a curving line that flows between your bowls and cheeses.
  4. Add the shatter elements. Tuck the whole grain crackers around the edges of the meat and cheese, leaning them against the bowls for height.
  5. Tuck in the grapes. Place small clusters of red grapes in the larger gaps. Note: Keep them in small bunches so guests can just grab a few.
  6. Fill the voids with cucumber. Slot the sliced cucumbers into any remaining open spaces, creating a fresh green border.
  7. Scatter the almonds. Sprinkle the raw almonds across the board, filling in the tiny holes.
  8. Finish with dried fruit. Tuck the dried apricots into the gaps near the cheeses. Arrange them until the board looks lush and overflowing.