Ingredients:

  • 1 cup (125g) Fresh Raspberries
  • 1 cup (150g) Strawberries, halved
  • 1/2 cup (80g) Pomegranate arils
  • 1 Honeycrisp apple, thinly sliced
  • 4 oz (115g) Bresaola or Prosciutto di Parma, thinly sliced
  • 4 oz (115g) Chèvre (Goat Cheese) log
  • 3 oz (85g) Aged White Cheddar, broken into shards
  • 2 oz (55g) Smoked Almonds or Walnuts
  • 5 oz (140g) Multi seed or Whole grain crackers
  • 2 oz (60g) Extra Dark Chocolate (70% cocoa or higher), broken into chunks
  • 2 tbsp (30ml) Raw Honey or Balsamic Glaze

Instructions:

  1. Place two small ramekins on the board to create focal points; fill one with pomegranate arils and the other with raw honey or balsamic glaze.
  2. Position the cheeses on opposite sides of the board. Keep the chèvre log whole and break the aged cheddar into rustic, bite-sized shards.
  3. Fold the bresaola or prosciutto into quarters or roll it into a loose 'rosette' and nestle them tightly against the cheeses to create height and visual interest.
  4. Fan the apples. Arrange the 1/8 inch apple slices in a sweeping curve around the goat cheese. Listen for the snap as you nestle them together.
  5. Fill all remaining gaps with the strawberries, raspberries, and sliced apples, ensuring the red tones are distributed evenly for a cohesive look.
  6. Scatter the smoked almonds and dark chocolate chunks into the smallest remaining crevices until the board is fully covered.