Ingredients:

  • 8 oz (225g) Prosciutto di Parma, thinly sliced
  • 6 oz (170g) Genoa Salami, sliced into rounds
  • 6 oz (170g) Spanish Chorizo, sliced into rounds
  • 6 oz (170g) Soppressata, sliced into rounds
  • 6 oz (170g) Brie, wedge
  • 6 oz (170g) Manchego, sliced into triangles
  • 6 oz (170g) Aged Sharp Cheddar, cubed
  • 4 oz (115g) Gorgonzola, crumbled
  • 1/2 cup (60g) Castelvetrano olives
  • 1/2 cup (60g) Cornichons
  • 1/2 cup (75g) Dried apricots, halved
  • 1/2 cup (65g) Raw almonds
  • 2 tbsp (42g) Honey
  • 1 cup (150g) Red grapes, on the vine
  • 1 baguette (250g), sliced into rounds
  • 1 box (150g) Assorted crackers

Instructions:

  1. Place ramekins of honey, olives, and cornichons on the board to act as anchors.
  2. Arrange the cheeses around the bowls, positioning the Brie and Gorgonzola at opposite ends for visual balance.
  3. Fold the prosciutto into loose, billowing ribbons to create volume.
  4. Overlap the salami and chorizo slices in a circular fan or roll them into tight cylinders, placing them adjacent to complementary cheeses.
  5. Fill remaining empty spaces by tucking grape vines into corners and scattering almonds and dried apricots in small crevices.
  6. Fan the baguette slices and crackers around the perimeter of the platter to frame the board.
  7. Allow the platter to sit at room temperature for 30 minutes before serving to optimize flavor release.