Ingredients:

  • 8 oz (225g) sharp cheddar, cubed
  • 8 oz (225g) brie or camembert, wedge
  • 4 oz (115g) goat cheese, log
  • 6 oz (170g) Genoa salami, thinly sliced
  • 6 oz (170g) prosciutto, torn into ribbons
  • 1 cup (140g) dried apricots, halved
  • 1 cup (140g) red grapes, on the stem
  • 1 cup (150g) apple slices, crisp variety
  • 1/2 cup (70g) dried cranberries
  • 4 oz (115g) fig jam or apricot preserves
  • 6 oz (170g) multigrain crackers
  • 6 oz (170g) buttery round crackers
  • 1 cup (30g) raw almonds or candied walnuts
  • 4 oz (115g) cornichons or marinated olives

Instructions:

  1. Position the anchors: Place ramekins filled with fig jam and olives on opposite ends of the board, then arrange the three cheeses in a loose triangle, keeping the brie whole and cubing the cheddar.
  2. Create meat rivers: Fold salami slices in half twice and nestle them in curving lines between cheeses and bowls; drape prosciutto ribbons in loose, airy piles for height.
  3. Perform the final fill: Fill remaining gaps with crackers and fruits, tucking grape stems into corners and scattering almonds and dried cranberries into any visible spaces.