Ingredients:

  • 8 oz vegan herbed cashew cheese
  • 1/2 cup hummus
  • 4 oz vegan garlic aioli
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup cornichons
  • 1/2 cup marinated artichoke hearts
  • 4 oz smoked tempeh strips
  • 2 cups vegan crackers
  • 1 small sourdough baguette, sliced
  • 1/2 cup Marcona almonds
  • 1 cup red grapes
  • 4 fresh figs, quartered
  • 1 cup sliced cucumber
  • 1/4 cup dried apricots
  • 1 handful fresh rosemary sprigs

Instructions:

  1. Place three small ramekins containing the cashew cheese, hummus, and garlic aioli in a triangular formation across the board to act as anchors.
  2. Fan out the sliced sourdough baguette and vegan crackers in sweeping curves around the bowls to create visual dividers.
  3. Tuck the marinated artichokes, olives, and cornichons into the spaces between the crackers and bowls, and arrange the smoked tempeh strips in a tight bundle.
  4. Scatter the grapes, quartered figs, and dried apricots in the remaining open spaces, filling final gaps with almonds and cucumber slices.
  5. Tuck fresh rosemary sprigs under the edges of the cheese and fruit for color and aroma.