Ingredients:

  • 4 oz Prosciutto di Parma, thinly sliced
  • 5 oz Genoa Salami, round slices
  • 3 oz Bresaola or Peppered Salami
  • 8 oz Triple Cream Brie wheel
  • 4 oz Sharp White Cheddar, sliced into 1/4 inch planks
  • 4 oz Goat Cheese log, rolled in crushed dried cranberries
  • 150g Fresh Strawberries, halved or whole
  • 75g Fresh Raspberries
  • 80g Red Grapes, on the vine
  • 60ml Raw Honey or Fig Jam
  • 60g Dark Chocolate-covered Pretzels
  • 35g Marcona Almonds, roasted and salted
  • 1 box Beet-infused Crackers
  • 1 sleeve Sea Salt Water Crackers

Instructions:

  1. Take the 8 oz Triple Cream Brie and use a small cookie cutter to remove the center. Place the wheel in the middle of your board and fill the cavity with 60ml Raw Honey.
  2. Take your 5 oz Genoa Salami and a small glass. Overlap the slices halfway over the rim of the glass, going around about 3 or 4 times. Flip it onto the board and lift the glass.
  3. Cut the 4 oz Sharp White Cheddar into 1/4 inch planks and shingle them (overlap them like roof tiles) in a curved line starting from one corner.
  4. Take the 4 oz Goat Cheese log and roll it in crushed dried cranberries until coated. Place it opposite the Brie to balance the weights.
  5. Place the 80g Red Grapes (still on the vine) near the edges. The vine acts as a natural divider and adds a harvest feel.
  6. Take the 4 oz Prosciutto di Parma, fold each slice loosely like a ribbon, and tuck them into the gaps near the cheeses.
  7. Place the 1 box Beet infused Crackers and the sleeve of Water Crackers in rivers that flow around the main anchors.
  8. Group the 150g Fresh Strawberries and 75g Fresh Raspberries in 2 or 3 distinct piles. Don't scatter them — clusters look more intentional and expensive.
  9. Use the 35g Marcona Almonds and 60g Dark Chocolate covered Pretzels to fill any tiny wooden gaps showing on the board.
  10. Add small spoons for the honey and a cheese knife for the goat cheese. Ensure no crackers are touching the juicy cut sides of the strawberries.