Ingredients:

  • 8 oz (225g) Double-cream Brie or Camembert
  • 4 oz (115g) Fresh Chèvre (Goat Cheese)
  • 4 oz (115g) Low-fat cream cheese or whipped ricotta
  • 1 cup (150g) Red seedless grapes
  • 1 cup (150g) Sliced English cucumber
  • 1/2 cup (75g) Fresh pomegranate seeds
  • 1 medium (150g) Pear, thinly sliced
  • 1/2 cup (60g) Raw almonds or walnuts
  • 1 cup (50g) Toasted pumpkin seeds (pepitas)
  • 2 tbsp (30ml) Raw honey or agave nectar

Instructions:

  1. Remove all cheeses from the refrigerator 30 minutes before assembly. Place the Brie wheel whole on the board and gently scoop the goat cheese and ricotta into small, rustic mounds. Use the back of a spoon to create a 'well' in the center of the ricotta for the honey drizzle.
  2. Position ramekins on the board first to act as anchors. Fill one with toasted pumpkin seeds, one with raw almonds, and one with pomegranate seeds to create visual structure and prevent smaller ingredients from rolling.
  3. Fan the pear slices in a curved arc around the Brie. Cluster the grapes in small bunches in the remaining open spaces and tuck the cucumber slices between the cheeses.