Ingredients:

  • 4 oz Triple Cream Brie
  • 4 oz Sharp Aged White Cheddar
  • 4 oz Fresh Chèvre rolled in dried cranberries
  • 3 oz Prosciutto di Parma, sliced paper-thin
  • 4 oz Genoa Salami
  • 1/2 cup Fresh Raspberries and Strawberries
  • 1/4 cup Dark Chocolate Ganache or truffles
  • 1/2 cup Marcona Almonds
  • 1/2 cup Honeycomb or Fig Jam
  • 1 box Assorted Beet-Crackers or Water Crackers
  • 1 small Baguette, sliced into 1/2 inch rounds

Instructions:

  1. Place the anchor cheeses. Set the 4 oz Triple Cream Brie, the 4 oz Sharp Aged White Cheddar, and the 4 oz Fresh Chèvre in a triangular pattern on the board.
  2. Position the bowls. Place your small bowls filled with 1/2 cup honeycomb and 1/4 cup dark chocolate ganache near the cheeses.
  3. Fold the Genoa Salami. Take each slice of 4 oz Genoa Salami, fold it in half and then half again to create salami fans. Tuck them tightly together in a row to keep them from unfolding.
  4. Ribbon the Prosciutto. Gently bunch the 3 oz Prosciutto di Parma into loose, airy ribbons. Place them near the brie so they can be easily paired together.
  5. Fan the crackers. Arrange the box of assorted crackers and the sliced baguette rounds in flowing lines that curve around the cheeses. Ensure they overlap slightly like shingles on a roof.
  6. Fill the gaps with fruit. Nestled the 1/2 cup of raspberries and strawberries into the remaining open spaces.
  7. Add the crunch. Sprinkle the 1/2 cup of Marcona almonds into any tiny holes left on the board. They should look scattered and natural, not perfectly placed.
  8. Final garnish. If you have a sprig of fresh thyme or rosemary in the garden, tuck it near the cheddar for an aromatic touch. The scent will hit you as soon as you carry the board to the table.