Ingredients:

  • 4 oz Genoa Salami, thinly sliced
  • 4 oz Soppressata, thinly sliced
  • 3 oz Prosciutto, torn into ribbons
  • 4 oz Brie
  • 4 oz Aged Cheddar, cubed
  • 4 oz Goat Cheese
  • 6 oz Assorted crackers
  • 1 baguette, sliced into rounds
  • 1/2 cup seedless grapes
  • 1/2 cup dried apricots
  • 1/4 cup cornichons
  • 1/4 cup olives
  • 2 tbsp honey

Instructions:

  1. Place three small bowls on the board in a triangular formation. Fill one with cornichons, one with olives, and one with honey or jam to act as the structural anchors.
  2. Position the cheeses in the gaps between the bowls. Keep the Brie whole, place the cubed cheddar in a pile, and arrange the goat cheese in a small cluster.
  3. Create rivers of meat winding around the bowls and cheeses. Fold salami into quarters or rolls, bunch prosciutto into airy ribbons, and overlap soppressata in a fan shape.
  4. Tuck crackers and baguette slices into the remaining gaps, then fill any small holes with grapes and dried apricots for a full, curated look.