Ingredients:

  • 4 oz prosciutto, thinly sliced
  • 4 oz Genoa salami, sliced into rounds
  • 4 oz capicola, sliced into rounds
  • 5 oz brie, chilled then brought to room temp
  • 5 oz aged sharp cheddar, cubed
  • 4 oz herbed goat cheese, rolled into a log
  • 1 baguette (250g), sliced into rounds
  • 1 cup multi-grain crackers
  • 1/2 cup raw almonds
  • 2 ripe peaches, sliced into wedges
  • 1 cup fresh blueberries
  • 1 cup red grapes
  • 1/2 English cucumber, sliced into rounds
  • 2 tbsp fig jam
  • 2 tbsp raw honey
  • 2 tbsp whole grain Dijon mustard

Instructions:

  1. Place small ceramic bowls containing the fig jam, honey, and whole grain Dijon mustard on the board to act as anchors.
  2. Position the brie and the herbed goat cheese log at opposite ends of the board to create structural focal points.
  3. Fold the prosciutto into ribbons or roses to create height and volume.
  4. Arrange the salami and capicola rounds in a cascading wave pattern, curving outward from the anchor bowls.
  5. Fill the remaining gaps with sliced peaches, blueberries, grape clusters, cucumber rounds, almonds, and crackers to create a lush, overflowing appearance.