Ingredients:

  • 4 oz Prosciutto di Parma, sliced paper-thin
  • 5 oz Genoa Salami
  • 6 oz Triple Cream Brie
  • 4 oz Sharp White Cheddar
  • 3 oz Goat Cheese Log
  • 1 cup Fresh Raspberries and Strawberries, sliced into hearts
  • 1/2 cup Pomegranate Seeds
  • 3 oz Dark Chocolate Squares (70% cocoa)
  • 1/4 cup Raw Honey or Fig Jam
  • 5 oz Beet-Infused Crackers
  • 1/2 cup Marcona Almonds, roasted and salted
  • 1 small bunch Red Grapes

Instructions:

  1. Place your 'anchors' on the board first by positioning the Triple Cream Brie and small ramekins filled with honey or fig jam to create a visual flow.
  2. Prepare the specialty cheeses: Use a small heart-shaped cutter to slice the sharp white cheddar and roll the goat cheese log in crushed dried cranberries for added texture and color.
  3. Arrange the savory meats by folding the Genoa Salami into 'roses' and draping the prosciutto in loose, ribbon-like piles around the cheese anchors.
  4. Add structure to the board by placing the beet-infused crackers and the bunch of red grapes in a serpentine path to guide the eye.
  5. Fill the remaining gaps with heart-sliced strawberries, raspberries, and pomegranate seeds to create a vibrant, jeweled effect.
  6. Tuck in the dark chocolate squares and Marcona almonds to complete the balance of sweet, salty, and crunchy elements.
  7. Allow the board to rest at room temperature for approximately 30 minutes before serving to let the cheeses 'bloom' and reach their optimal creamy consistency.