Ingredients:

  • 4 oz Prosciutto di Parma, ribboned
  • 5 oz Hard Salami or Sopressata
  • 6 oz Sharp White Cheddar, cubed
  • 1 wheel (225g) Triple Cream Brie
  • 0.5 lb fresh strawberries
  • 1 cup fresh raspberries
  • 4 oz dark chocolate truffles
  • 0.5 cup chocolate covered strawberries
  • 0.25 cup raspberry jam
  • 1 cup artisanal water crackers
  • 0.5 cup Marcona almonds
  • 0.25 cup dried apricots
  • 3 sprigs fresh mint

Instructions:

  1. Place the Brie. Put the whole 225g wheel of Triple Cream Brie slightly off center to act as your main anchor.
  2. Add the jam. Set your ramekin of 0.25 cup raspberry jam near the cheese. Note: This creates a visual station for the main pairing.
  3. Ribbon the meats. Take the 4 oz Prosciutto and 5 oz Salami and fold them into rivers that meander across the board.
  4. Nestle the crackers. Fan out the 1 cup of artisanal water crackers along the meat curves until they form a sturdy path.
  5. Anchor the corners. Place the 6 oz of cubed White Cheddar in two different corners to balance the weight of the board.
  6. Add the large fruit. Arrange the 0.5 lb of strawberries and 0.5 cup chocolate covered strawberries near the Brie and chocolate.
  7. Fill with chocolate. Place the 4 oz of truffles in the gaps until the board looks lush and overflowing.
  8. Scatter the smalls. Fill tiny holes with the 0.5 cup Marcona almonds and 1 cup of fresh raspberries.
  9. Add chewy accents. Tuck the 0.25 cup of dried apricots into any remaining small spaces.
  10. Garnish with mint. Place the 3 sprigs of mint around the berries until you smell a fresh, herbal aroma.