Ingredients:

  • 8 oz Genoa Salami, thinly sliced
  • 4 oz Mild Pepperoni, circular slices
  • 5 oz Sharp White Cheddar cheese
  • 8 oz Creamy Brie Wheel
  • 4 oz Goat Cheese Log
  • 1 cup Fresh Raspberries and Strawberries
  • 0.25 cup Pomegranate Arils
  • 1 small bunch Red Grapes
  • 1 box Beet-Infused Crackers
  • 6 pieces Dark Chocolate Truffles
  • 0.5 cup Marcona Almonds

Instructions:

  1. Chill the meat. Place your 8 oz (227g) of Genoa Salami and 4 oz (113g) of pepperoni in the fridge for 15 minutes.
  2. Anchor the board. Place the 8 oz (227g) Brie wheel and the 4 oz (113g) goat cheese log on opposite corners.
  3. Cut the cheddar. Slice your 5 oz (142g) sharp white cheddar and use your cutter to create heart shapes.
  4. Fold the roses. Layer slices of salami around the rim of a wine glass, overlapping them by half. Keep adding layers until the center hole is closed.
  5. Invert the glass. Carefully flip the glass onto the board and lift it to reveal the salami rose.
  6. Add the crunch. Fan the beet infused crackers around the Brie.
  7. Fill with fruit. Nestled the 1 cup of strawberries and raspberries into the gaps. Look for negative space where the board is visible.
  8. Scatter the accents. Drop the 0.5 cup (65g) Marcona almonds and 0.25 cup pomegranate arils into the tiny remaining cracks.
  9. Add the sweetness. Place 6 dark chocolate truffles near the Brie. They should look like hidden treasures.
  10. Final garnish. Drape the bunch of red grapes over the edge of the board.