Ingredients:

  • 1 cup (150g) fresh raspberries
  • 1 cup (150g) halved strawberries
  • 1 cup (160g) seedless green grapes
  • 1 sliced (150g) Granny Smith apple
  • 4 oz (115g) dark chocolate
  • 1 cup (120g) mini marshmallows
  • 1/2 cup (60g) shortbread cookies
  • 1/2 cup (60g) chocolate-covered pretzels
  • 1/2 cup (60g) salted roasted almonds
  • 1/4 cup (30g) dried apricots
  • 2 tbsp (15g) fresh mint leaves
  • 1/2 cup (120ml) sweetened mascarpone
  • 2 tbsp (30ml) honey

Instructions:

  1. Place two ramekins on opposite ends of the board. Fill one with the sweetened mascarpone and the other with any preferred additional dip to serve as visual anchors.
  2. Arrange the larger items first by creating 'rivers' of grapes and sliced apples that wind across the board, connecting the two bowls. Place the shortbread cookies in small, overlapping stacks to create height.
  3. Tuck the strawberries and raspberries into the gaps between the fruit rivers. Scatter the dark chocolate shards, marshmallows, and chocolate-covered pretzels in clusters.
  4. Use the salted almonds and dried apricots to fill any remaining holes where the board surface is visible.
  5. Drizzle the honey over the mascarpone dip and tuck fresh mint leaves into the corners and between fruit clusters for a pop of color.