Ingredients:

  • 8 oz Aged Sharp Cheddar, cubed
  • 8 oz Triple Cream Brie, wedge
  • 4 oz Goat Cheese, log
  • 4 oz Prosciutto, ribboned
  • 4 oz Genoa Salami, thinly sliced and folded
  • 1 cup Fresh Apple Slices
  • 1 cup Red Grapes, small clusters
  • 1/2 cup Dried Apricots
  • 1/2 cup Raw Walnuts
  • 2 sprigs Fresh Rosemary
  • 1 baguette, sliced into rounds
  • 5 oz Multigrain Crackers
  • 5 oz Fig and Olive Crisps
  • 1/4 cup Fig Jam
  • 2 tbsp Honey

Instructions:

  1. Fill two small ceramic ramekins with fig jam and honey.
  2. Place the ramekins and the three primary cheeses (Aged Sharp Cheddar, Triple Cream Brie, and Goat Cheese) on the board in a loose triangle to create visual balance.
  3. Fold the Genoa salami into quarters and arrange them in 'rivers' that flow around the cheese anchors.
  4. Ribbon the prosciutto by gently bunching it up with your fingers to create height and volume on the board.
  5. Fill remaining gaps with apple slices, red grapes, dried apricots, and walnuts.
  6. Arrange sliced baguette, multigrain crackers, and fig and olive crisps around the perimeter.
  7. Garnish the board with fresh rosemary sprigs for a seasonal aromatic touch.