Ingredients:

  • 225g Double Cream Brie
  • 200g Aged White Cheddar, cubed or crumbled
  • 150g Goat Cheese log, herb-rolled
  • 115g Prosciutto di Parma, torn into ribbons
  • 100g Calabrese Salami, folded
  • 100g Hard Salami, shingled
  • 200g Assorted Artisan Crackers
  • 300g Red Grapes (1 large bunch)
  • 87g Pomegranate arils (1/2 cup)
  • 60g Dried Cranberries or Figs (1/2 cup)
  • 80g Fig Jam or Hot Honey (1/4 cup)
  • 70g Marcona Almonds or Salted Pecans (1/2 cup)
  • 5 sprigs Fresh Rosemary

Instructions:

  1. Position the Anchors: Place small ceramic bowls of fig jam and hot honey on opposite sides of the board. Set the Brie and Goat cheese log near the center to dictate the flow of the display.
  2. Build the Meats and Cheeses: Create a 'river' of folded Calabrese and hard salami winding between the bowls. Pile the aged cheddar structurally and bunch the prosciutto ribbons to add height and texture.
  3. Integrate Crunch and Fruit: Arrange artisan crackers in fan shapes near the cheeses. Place the bunch of grapes in a corner and fill remaining gaps with dried cranberries and pomegranate arils.
  4. Finishing Touches: Tuck fresh rosemary sprigs into the edges to create a festive wreath effect and scatter Marcona almonds into any small remaining spaces.