Ingredients:

  • 3/4 cup (110g) dried apricots, halved
  • 3/4 cup (110g) dried figs, quartered
  • 1/2 cup (75g) dried cranberries
  • 1/2 cup (75g) Medjool dates, pitted and sliced
  • 1/2 cup (65g) Marcona almonds
  • 1/2 cup (60g) walnut halves, toasted
  • 1/2 cup (65g) shelled pistachios
  • 8 oz (225g) Brie cheese, sliced into wedges
  • 4 oz (115g) Goat cheese log
  • 4 oz (115g) Aged Sharp Cheddar, cubed
  • 1/2 cup (120ml) Castelvetrano olives
  • 1/2 cup (120ml) cornichons
  • 2 tbsp (30ml) wildflower honey
  • 3 tbsp (45ml) fig jam
  • 2-3 fresh rosemary sprigs

Instructions:

  1. Place three small ceramic ramekins on the board in a triangular pattern; fill one with honey, one with olives, and one with jam to create visual anchors.
  2. Position the Brie and Aged Sharp Cheddar wedges near the ramekins to create distinct flavor zones.
  3. Arrange the dried apricots and figs in sweeping, curved ribbons that weave between the bowls and cheeses.
  4. Tuck the Marcona almonds, toasted walnuts, and pistachios into the gaps between the fruit and cheese.
  5. Fill the smallest remaining holes with dried cranberries to add deep red color accents.
  6. Nestle 2-3 fresh rosemary sprigs around the edges for fragrance and a pop of green.