Ingredients:

  • 8 oz (225g) Maple-infused cream cheese, softened
  • 1/2 cup (120ml) Salted caramel sauce
  • 2 medium (300g) Honeycrisp apples, sliced
  • 2 medium (300g) Bosc pears, sliced
  • 1 cup (150g) Red grapes, on the stem
  • 12 (150g) Mini pumpkin cookies
  • 12 (100g) Ginger snap cookies
  • 1 cup (120g) Pretzel twists
  • 1 cup (120g) Candied pecans
  • 6 oz (170g) Dark chocolate chunks (60% cacao)
  • 1/2 cup (60g) Dried apricots, halved
  • Fresh rosemary sprigs for garnish

Instructions:

  1. Position your two ramekins—one filled with maple cream cheese and one with salted caramel—off-center on the board to create an organic, professional look.
  2. Arrange the mini pumpkin cookies and ginger snaps in curving lines or 'rivers' stemming from the dips, overlapping them slightly to create abundance.
  3. Nestle the sliced Honeycrisp apples and Bosc pears around the cookies in a fanned, scale-like effect, then place grape stems in the gaps for height.
  4. Scatter the dark chocolate chunks, candied pecans, and pretzel twists into the remaining gaps to fill the board.
  5. Finish by adding dried apricot halves and fresh rosemary sprigs for a polished, seasonal garnish.