Rosemary Appetizer Board for 9 Servings

Instructions:

1. Combine mixed olives, olive oil, bruised rosemary, lemon zest, smashed garlic, and red pepper flakes in a glass jar; shake well and marinate at room temperature for 2 hours.
2. For a warm finish, heat the olive mixture in a saucepan over low heat for 5 minutes before serving.
3. Heat honey and one rosemary sprig in a small saucepan on low until it barely simmers, then remove from heat and let steep for 20 minutes.
4. Strain the rosemary from the honey and pour into a small ramekin.
5. Slice the Manchego into triangles and cube the cheddar into uniform 1/2-inch pieces, leaving the Brie as a wedge.
6. Fold the prosciutto into ribbons and slice the salami.
7. Arrange the cheeses, meats, crackers, grapes, cucumber, apricots, and almonds on a wooden board, using rosemary sprigs as structural dividers.
8. Place the ramekins of marinated olives and infused honey on the board to complete the spread.