Ingredients:
- 4 oz Prosciutto di Parma, paper-thin ribbons
- 6 oz Turkey Summer Sausage, sliced into 1/4-inch rounds
- 4 oz Bresaola (Air-dried Beef), folded into flowers
- 5 oz Sharp White Cheddar, cut into chunks
- 4 oz Light Goat Cheese Log
- 1 oz crushed pistachios (for coating goat cheese)
- 1 large English Cucumber, sliced on a bias
- 2 medium Red Bell Peppers, cut into strips
- 0.5 cup Pomegranate Arils
- 1 large bunch Green Grapes
- 5 oz Multigrain Seed Crackers
- 1 small loaf Whole Grain Sourdough Baguette, sliced into 1/2-inch rounds
- 0.5 cup Raw Walnuts
- 8 stems fresh Rosemary Sprigs
Instructions:
- Prep the Goat Cheese. Take your 4 oz light goat cheese log and roll it firmly in the 1 oz of crushed pistachios. Note: This prevents the cheese from sticking to everything else on the board.
- Slice the Baguette. Cut the whole grain sourdough baguette into 1/2 inch rounds until you have a pile of sturdy bases.
- Round the Sausage. Slice the 6 oz turkey summer sausage into 1/4 inch rounds. Note: Keeping them uniform ensures a better mouthfeel when paired with crackers.
- Prepare the Veggies. Slice the large English cucumber on a bias and cut the two red bell peppers into long, elegant strips.
- Anchor the Board. Place the pistachio crusted goat cheese and a small bowl of the 0.5 cup pomegranate arils on opposite ends of your platter.
- Create Protein Rivers. Fold the 4 oz of prosciutto and 4 oz of bresaola into ribbons or flowers, placing them in a curving line across the board.
- Add the Cheese Chunks. Break the 5 oz of sharp white cheddar into irregular chunks and nestle them near the bresaola.
- Fill with Produce. Bundle the grapes in small clusters and tuck the cucumber and pepper strips into the remaining open spaces until the board looks overflowing.
- Add the Crunch. Scatter the 5 oz of multigrain crackers and 0.5 cup raw walnuts in the gaps.
- Final Garnish. Thread the 8 rosemary sprigs between the different elements until the aroma of fresh pine fills the air.