Ingredients:

  • 3 oz double cream brie
  • 3 oz sharp white cheddar, cubed
  • 2 oz prosciutto, thinly sliced
  • 2 oz genoa salami, sliced
  • 1 cup water crackers
  • 1/2 cup red grapes
  • 1/4 cup raw almonds
  • 2 tbsp fig jam
  • 2 tbsp cornichons

Instructions:

  1. Place two small ramekins on the board off-center. Fill one with fig jam and the other with cornichons. Place the Brie wedge next to one bowl and the cheddar cubes next to the other.
  2. Fold the prosciutto into loose ribbons and fold the salami slices in half and then half again to create 'roses', nesting them tightly against the cheese.
  3. Tuck grapes in small clusters around the edges and fan the crackers out from the center in a sweeping curve. Scatter almonds into any remaining gaps.