Ingredients:

  • 4 oz Prosciutto di Parma, thinly sliced
  • 5 oz hard salami, round slices
  • 7 oz triple cream brie wheel
  • 4 oz aged sharp cheddar
  • 4 oz goat cheese (chèvre)
  • 1 cup fresh raspberries and strawberries
  • 0.5 cup dark chocolate bark (70% cocoa)
  • 0.25 cup raw honey or fig jam
  • 5 oz beet-infused crackers
  • 0.5 cup Marcona almonds, roasted and salted
  • 0.5 cup yogurt-pretzels

Instructions:

  1. Place the largest items first to create a skeleton for the board. Put the Brie wheel in the center-left and the ramekins of honey or jam on opposite corners for visual balance.
  2. Create salami roses using a clean wine glass. Overlap salami slices around the rim of the glass, pressing down firmly, then flip onto the board.
  3. Use a small heart-shaped cookie cutter to slice the aged sharp cheddar. Roll the goat cheese log in crushed dried cranberries or rose petals for texture.
  4. Fold prosciutto slices into thin ribbons or fans and nestle them around the cheeses.
  5. Fill the gaps with beet-infused crackers in a curved 'river' shape, then add almonds, berries, chocolate shards, and yogurt pretzels.
  6. Allow the board to rest at room temperature for 30–45 minutes before serving to let the cheese fats soften and flavors develop.
  7. If you want to go the extra mile, you can toast the crackers in a 350°F oven for 5 minutes.