Galentines Charcuterie Board Idea with Sweet and Savory Treats for 10 People

Instructions:

1. Place the 200g Brie wheel and the bowl of 1 cup beet hummus on opposite sides of the board. Note: These larger items act as visual anchors that dictate where the rest of the food will flow.
2. Take the 100g of Genoa Salami and fold each slice in half, then half again, tucking them tightly into a small glass to form a rose shape. Cook 0 mins until the meat stays in its ruffled shape on the board.
3. Arrange the 120g of sea salt crackers in a long, winding S shape that snakes between the Brie and the hummus bowl. Note: This creates a natural path for the eye to follow across the platter.
4. Place the 150g of cubed sharp cheddar in a neat pile near the center and crumble the 100g goat cheese log nearby. Ensure the goat cheese is coated in 25g pistachios for a vibrant green pop.
5. Take the 150g of Prosciutto and gently scrunch it into airy ribbons rather than laying it flat. Note: This prevents the meat from clumping and makes it easier for guests to grab a single portion.
6. Nestle the 0.5 cup of dark chocolate truffles and 0.5 cup of yogurt covered pretzels in the gaps near the Brie. Arrange them in small clusters to mimic a gourmet candy shop look.
7. Scatter the 1 cup of halved strawberries and raspberries around the edges of the cheese. Note: The bright red fruit acts as a natural separator between the savory meats and the crackers.
8. Pour the 0.5 cup of Marcona almonds and 0.5 cup of dried apricots into any remaining small holes on the board. The goal is to see absolutely no wood or marble peeking through.
9. Place the 0.25 cup of honey in its small bowl right next to the goat cheese. Wait until just before serving to add a fresh sprig of thyme or a pinch of sea salt to the honey.
10. Garnish the hummus with a few leftover pistachios and a drizzle of olive oil. Your Valentines Charcuterie Board recipe is now ready to be the star of the night.