Ingredients:

  • 8 oz Prosciutto, thinly sliced
  • 8 oz Genoa Salami, sliced
  • 4 oz Smoked Turkey breast, cubed
  • 4 oz Peppered Salami, sliced
  • 6 oz Brie or Camembert, chilled
  • 6 oz Sharp Aged Cheddar, cubed
  • 6 oz Goat Cheese, log form
  • 6 oz Manchego, sliced into triangles
  • 1 cup Red Grapes
  • 1 cup Strawberries, halved
  • 1 medium English Cucumber, sliced
  • 1 cup Baby Carrots
  • 1/2 cup Marcona Almonds
  • 4 oz Cornichons or pickled onions
  • 4 oz Castelvetrano Olives
  • 1 baguette, sliced and toasted
  • 1 box Multi-grain crackers

Instructions:

  1. Place ramekins on the board to create islands of flavor. Fill one with olives and another with cornichons. Position the larger cheese wheels, such as Brie and Goat Cheese, in opposite corners to create visual balance.
  2. Fold the prosciutto into ribbons by bunching them loosely to add height. Create salami roses by folding slices over the rim of a glass and pressing them down. Arrange the cubed turkey in a tight cluster near the center.
  3. Tuck grapes and strawberries into remaining open spaces. Add cucumber slices and baby carrots in linear rows. Scatter Marcona almonds in the smallest crevices to ensure no part of the board is bare.