Ingredients:

  • 4 oz Prosciutto di Parma, thinly sliced
  • 4 oz Genovese Salami, pre-sliced
  • 3 oz Soppressata, spicy Italian dry salami
  • 3 oz Bresaola, air-dried salted beef
  • 7 oz Double Cream Brie
  • 6 oz Aged Sharp Cheddar, crumbled
  • 5 oz Manchego, sliced into triangles
  • 4 oz Goat Cheese Log
  • 5 oz Artisanal Water Crackers
  • 1 small French baguette, sliced into rounds
  • 1/2 cup Marcona Almonds
  • 1/2 cup Raw Walnuts
  • 1/2 cup Fig Jam or Honey
  • 1/2 cup Cornichons
  • 1 cup Red Seedless Grapes
  • 1/2 cup Dried Apricots or Cranberries
  • 2 fresh Figs, halved

Instructions:

  1. Anchor the board by placing small ramekins filled with fig jam, honey, and cornichons asymmetrically on the platter.
  2. Position the cheese foundation by placing the whole Brie, fanned Manchego triangles, and crumbled Cheddar in distinct zones with space between them.
  3. Create 'meat rivers' by folding salami into quarters or roses and draping prosciutto in ribbon-like piles to guide the eye across the board.
  4. Fill the remaining gaps with crackers and baguette rounds, ensuring they are easily accessible next to the cheeses.
  5. Complete the board by packing every remaining white space with almonds, walnuts, grapes, and dried fruits for a lush, abundant appearance.
  6. Garnish with fresh rosemary or thyme sprigs for aromatic appeal and final presentation.