Ingredients:

  • 4 oz Prosciutto di Parma, thinly sliced
  • 4 oz Genoa Salami, sliced into rounds
  • 3 oz Soppressata or Spicy Capicola
  • 4 oz Mortadella or Hard Salami cubes
  • 7 oz Triple Cream Brie
  • 6 oz Aged White Cheddar or Manchego
  • 5 oz Gorgonzola or Roquefort
  • 4 oz Goat Cheese log
  • 1 cup Red and Green Grapes
  • 0.5 cup Marcona Almonds or Walnuts
  • 0.5 cup Castelvetrano Olives
  • 0.25 cup Cornichons or Pickled Onions
  • 2 oz Dried Apricots or Figs
  • 0.25 cup Honey with a honeycomb chunk
  • 0.25 cup Fig jam or Apricot preserves
  • 1 tbsp Whole grain Dijon mustard
  • 1 small Baguette, sliced and toasted
  • 4 oz Assorted water crackers
  • 4 oz Fruit and nut crisps

Instructions:

  1. Place small ramekins or bowls containing olives, jam, honey, and mustard on the board as 'anchors', spacing them unevenly to create an organic flow.
  2. Position cheeses near the anchor bowls. Leave Brie whole with one wedge removed, slice hard cheeses into triangles, and place the goat cheese log near the fruit jam.
  3. Fold Prosciutto into ribbons or roses for height. Arrange Salami rounds in a 'river' pattern winding through the board. Fold thicker meats like Mortadella into quarters.
  4. Fill all remaining empty spaces with crackers, nuts, dried fruits, and grapes to create a sense of abundance.