Ingredients:
- 8 oz Bresaola, thinly sliced
- 8 oz Beef Salami, sliced into rounds
- 8 oz Pastrami, cubed small
- 4 oz Beef Jerky, torn into strips
- 6 oz Aged Sharp Cheddar, cubed
- 6 oz Creamy Brie, wedge
- 6 oz Manchego, sliced into triangles
- 1 cup water crackers
- 1 cup toasted baguette slices
- 1/2 cup roasted almonds
- 1/2 cup cornichons
- 1/2 cup dried apricots, halved
- 4 tbsp fig jam
- 4 tbsp Dijon mustard
Instructions:
- Place ramekins for the fig jam, Dijon mustard, and cornichons on the board first to act as anchors. Space them unevenly to create a natural, organic look.
- Fold the Bresaola into ribbons or roses to create height and volume.
- Arrange the beef salami in overlapping shingles, creating a curving line across the board.
- Place the cubed pastrami in a tight cluster next to the sharp cheddar.
- Nestle the cheese wedges and remaining accompaniments between the meat clusters to fill the space.