Ingredients:

  • 1 medium Anjou pear, halved vertically
  • 2 small fresh mozzarella pearls
  • 2 black peppercorns
  • 1 small triangle orange bell pepper
  • 1 small strip red bell pepper
  • 2 sprigs fresh rosemary
  • 6 oz thinly sliced low-sodium smoked turkey breast
  • 5 oz sharp white cheddar cheese, cut into triangles
  • 1 cup whole grain artisanal crackers
  • 2 cups red and green seedless grapes
  • 1 cup cucumber slices
  • 0.5 cup raw walnuts
  • 0.5 cup pomegranate arils
  • 4 fresh sage leaves for garnish

Instructions:

  1. Place the halved Anjou pear cut side down in the bottom center of the board. Press firmly until it stays stationary. <small>Note: This acts as the anchor for the entire bird design.</small>
  2. Fan the 6 oz of smoked turkey breast in a wide semi circle around the top half of the pear. Layer the slices until they resemble thick plumage. <small>Note: Folding the slices in half adds height and a velvety texture.</small>
  3. Tuck the white cheddar triangles slightly under the outer edge of the turkey. Position the points facing outward to mimic feathers.
  4. Place the two mozzarella pearls on the upper part of the pear, then press a black peppercorn into each. Add the orange bell pepper beak and the red wattle just below the eyes.
  5. Arrange the 1 cup of crackers in a second, larger semi circle behind the cheese. Ensure they overlap slightly so they don't slide.
  6. Nestle the 2 cups of grapes and 1 cup of cucumber slices into the corners of the board. Group the red and green grapes separately for a color blocked look.
  7. Scatter the raw walnuts and pomegranate arils into any remaining open spaces. Focus on the areas where the crackers meet the turkey.
  8. Tuck the rosemary sprigs and sage leaves around the base of the pear. Gently bruise the leaves with your thumb to release their oils.