Ingredients:

  • 225g (8 oz) Triple-Cream Brie or Camembert
  • 170g (6 oz) Aged White Cheddar or Manchego
  • 115g (4 oz) Wedge of Parmesan or Pecorino Romano
  • 115g (4 oz) Gorgonzola or Roquefort
  • 100g (3.5 oz) Prosciutto di Parma, thinly sliced
  • 100g (3.5 oz) Salami Milano or Soppressata
  • 1 large Honeycrisp apple, thinly sliced
  • 1 Bosc pear, sliced and tossed in lemon juice
  • 150g (1 cup) Fresh figs or dried apricots
  • 100g (1 cup) Fresh cranberries
  • 115g (1 cup) Candied pecans or walnuts
  • 150g (1 cup) Assorted crackers (water crackers and multigrain)
  • 1 small baguette, sliced into rounds
  • 120ml (1/2 cup) Honey or Fig Jam

Instructions:

  1. Remove all cheeses from the refrigerator at least 45 minutes before assembly to allow them to reach room temperature. The brie should feel slightly yielding and the cheddar should no longer appear sweaty.
  2. Place small ramekins or bowls of honey and jam onto the board first to serve as structural anchors. Arrange the cheeses in different quadrants around these anchors.
  3. Fold prosciutto into ribbons and fan out the salami. Arrange the meats in 'S-curves' around the cheese blocks to create visual flow across the board.
  4. Layer the produce by nestling sliced apples and pears near the sharper cheeses. Fill large remaining gaps with fresh figs or bunches of grapes.
  5. Fill the smaller voids using the 7 Heartwarming Tips: use seasonal greenery like rosemary, fan crackers in circular patterns, cluster nuts in small piles, and garnish with pomegranate seeds or cranberries.
  6. Finish by ensuring every cheese has a dedicated knife. Tuck in fresh herbs and scatter remaining cranberries for a final festive aesthetic.