Ingredients:

  • 8 oz sharp cheddar, cubed
  • 8 oz creamy brie, sliced into wedges
  • 4 oz goat cheese log, rolled in crushed pistachios
  • 4 oz manchego, shaved into thin curls
  • 6 oz prosciutto, ribboned
  • 6 oz genovese salami, folded into quarters
  • 4 oz sopressata, thinly sliced
  • 1 cup red grapes
  • 1 cup fresh blackberries
  • 1/2 cup dried apricots, halved
  • 1/2 cup dried cranberries
  • 1 baguette (250g), sliced and toasted
  • 4 oz multigrain crackers
  • 4 oz water crackers
  • 4 tbsp honey
  • 4 tbsp fig jam
  • 1/2 cup castelvetrano olives
  • 1/2 cup cornichons

Instructions:

  1. Allow Brie to sit at room temperature for 30 minutes for optimal creaminess. Pat cornichons dry to prevent juice leaks and warm honey slightly for easier drizzling.
  2. Place ramekins containing olives, dried cornichons, and warmed honey and jams asymmetrically on the board to create a visual triangle anchoring the design.
  3. Create meat rivers by folding salami into quarters and nesting them tightly; drape prosciutto in loose ribbons to add height.
  4. Tuck cheese wedges around the ramekins and fill remaining large gaps with grape clusters and blackberries.
  5. Use dried apricots and cranberries to fill smaller holes until no part of the board surface is visible.
  6. Scatter toasted baguette slices in a sweeping curve across the board and garnish with fresh rosemary or mint leaves.