Ingredients:
- 1 wheel (225g) Triple Cream Brie
- 200g Aged Sharp Cheddar block
- 150g Gorgonzola Dolce wedge
- 150g Manchego cheese wedge
- 100g Prosciutto di Parma, thinly sliced
- 100g Genoa Salami, sliced
- 100g Soppressata or Spicy Calabrese
- 75g Mortadella or Bresaola
- 150g Mixed Artisan Crackers
- 1 small baguette, sliced
- 100g Marcona Almonds or Candied Walnuts
- 100g Fresh Grapes
- 50g Dried Apricots or Figs
- 100g Honey or Fig Jam
- 100g Dijon or Grainy Mustard
- 50g Cornichons or Pitted Castelvetrano Olives
Instructions:
- Place small ramekins filled with honey, mustard, olives, and jams on the board in a triangular formation to create balance. Position the Brie wheel whole, pre-slice the Manchego into triangles, and crumble a portion of the Cheddar to make it visually accessible.
- Arrange the meats to create movement. Fold prosciutto into ribbons or roses near the cheeses. Create a 'Salami River' by folding rounds into quarters and tucking them tightly against each other in a curving line across the board's center.
- Fan crackers and baguette slices into the remaining large gaps. Use almonds, dried fruits, and grapes to fill 'micro-gaps' between meats and cheeses until the board surface is completely covered. Add cheese knives and a honey dipper for service.