Ingredients:

  • 8-10 Fresh Mission Figs, halved vertically
  • 0.5 cup Premium Raw Honey
  • 4 oz Fig Spread or Balsamic-Fig Jam
  • 2 Whole Dried Figs, thinly sliced
  • 200g Triple Cream Brie
  • 150g Aged Manchego, cut into triangles
  • 125g Fresh Goat Cheese Log, coated in black pepper
  • 100g Prosciutto di Parma, sliced paper-thin
  • 100g Dry Salami or Sopressata
  • 75g Coppa or Bresaola
  • 0.5 cup Marcona Almonds, roasted in sea salt
  • 0.5 cup Walnut Halves
  • 1 bag Sourdough Flatbread Crackers
  • 1 small bunch Fresh Rosemary Sprigs

Instructions:

  1. Place two small ramekins on the board first to act as anchors, one for the honey and one for the fig spread. Position them diagonally opposite each other.
  2. Use a honey dipper to create an intentional spill over the edge of the honey ramekin for a curated, professional appearance.
  3. Arrange the Triple Cream Brie, Aged Manchego triangles, and the Goat Cheese log around the ramekins, ensuring the cheeses are tempered to room temperature for the best texture.
  4. Build protein ridges by folding the Prosciutto di Parma into ribbons and the Salami into quarters, placing them in undulating lines across the board.
  5. Tuck the fresh halved mission figs and sliced dried figs into the gaps, showing the vibrant interiors of the fresh fruit.
  6. Fill remaining spaces with Marcona almonds, walnuts, and sourdough flatbread crackers.
  7. Garnish with fresh rosemary sprigs to add a pop of forest-green color and aromatic depth.