Ingredients:

  • 4 oz (113g) Prosciutto, thinly sliced
  • 4 oz (113g) Genoa Salami, sliced into rounds
  • 4 oz (113g) Spanish Chorizo, sliced into rounds
  • 4 oz (113g) Sharp Cheddar, cubed
  • 4 oz (113g) Creamy Brie, wedge
  • 4 oz (113g) Goat Cheese, log
  • 1/2 cup (75g) Dried Apricots
  • 1/2 cup (80g) Dried Figs, halved
  • 1 cup (150g) Fresh Red Grapes, on the stem
  • 2 tbsp (42g) Honey
  • 2 tbsp (42g) Fig Jam
  • 1 cup (30g) Water Crackers
  • 1 cup (30g) Baguette slices, toasted
  • 1/2 cup (60g) Raw Almonds
  • 5g Fresh Rosemary sprigs

Instructions:

  1. Place the small bowls containing the fig jam and honey on opposite ends of the board. Position the Brie and the Goat Cheese log in different quadrants to act as structural anchors.
  2. Fold the prosciutto into loose ribbons and overlap the salami rounds in a tight, circular 'Salami Rose' pattern to create volume and visual height.
  3. Tuck the cubed cheddar and sliced chorizo around the cheeses. Fill the remaining open spaces with grapes, dried apricots, and figs until no board surface is visible.
  4. Scatter the almonds and walnuts into the smallest remaining crevices. Arrange the toasted baguette slices in a fan shape along the edge and garnish with fresh rosemary sprigs.