Ingredients:
- 8 oz Sharp White Cheddar
- 8 oz Gouda
- 1 wheel (8 oz) Brie
- 4 oz Goat Cheese Log
- 6 oz Prosciutto di Parma
- 5 oz Sopressata Salami
- 4 oz Pepperoni
- 1 cup Fresh Raspberries and Strawberries
- 1/2 cup Pomegranate Seeds
- 1/2 cup Marcona Almonds
- 1 box Artisanal Beet-Cracker Rounds
- 1/4 cup Raspberry Preserves
Instructions:
- Remove all 8 oz portions of cheese from the fridge 30 minutes before assembly to temper. Room temperature cheese releases its full aromatic profile and is easier to cut without cracking.
- Slice the Sharp White Cheddar and Gouda into 1/4 inch thick planks. Press a 1-inch heart cutter firmly through the center of each slice to create uniform heart shapes. Use a sharp paring knife for trimming any ragged edges on the cheese.
- Use the smallest heart cutter to remove the center of the Brie wheel. Aim for approximately a 1-inch heart-shaped window in the center of the Brie.
- Place the Brie on the board and fill the negative heart-shaped space with raspberry preserves.
- Position the Brie and Goat Cheese log on opposite ends of the board as anchors to dictate the flow of the other ingredients.
- Fold Prosciutto into ribbons and roll Sopressata Salami into rose shapes, placing them against the cheese anchors. Ensure the edges are ruffled for a more organic look.
- Create a Salami river by overlapping the Sopressata slices in a curved, S shaped line that weaves between the cheese anchors. This draws the eye across the board.
- Arrange the Beet Cracker Rounds in a tight arc around the cheeses. Listen for a slight scrape as you tuck them into each other for stability.
- Fill the large gaps with the strawberries (halved to reveal their natural heart shape) and whole raspberries.
- Sprinkle the Pomegranate Seeds and Marcona Almonds into the tiny crevices. Aim for a 'spilled' look that feels effortless but full.
- Place the cheddar hearts on top of the salami and crackers to ensure the theme is front and center.