Ingredients:

  • 4 oz Gorgonzola Dolce
  • 4 oz Roquefort or Stilton
  • 1 medium Bosc pear, thinly sliced
  • 1 tsp lemon juice
  • 2 tbsp raw honey
  • 3 tbsp fig jam or apricot preserves
  • 1/2 cup toasted walnuts or pecans
  • 1 cup assorted artisan crackers or a sliced baguette
  • 3 oz prosciutto or thinly sliced Serrano ham

Instructions:

  1. Slice the pear into thin, uniform crescents. Toss them in a squeeze of lemon juice if not serving immediately to prevent oxidation.
  2. Cut the firmer blue cheese into irregular wedges and leave the creamier blue cheese in a rustic block for scooping.
  3. Place small ramekins of honey and fig jam on the board first to act as anchors.
  4. Position the cheese wedges at opposite ends of the board to ensure easy access to different flavor profiles.
  5. Fan the prosciutto in ribbons between the cheese and the jam.
  6. Arrange the pear slices in a curving line to lead the eye across the board.
  7. Fill the remaining empty gaps with toasted walnuts and clusters of crackers until the board looks lush and overflowing.