Ingredients:

  • 8 oz Vegan Brie or Camembert
  • 6 oz Cultured Vegan Feta, cubed
  • 1/2 cup Roasted Garlic Hummus
  • 1/2 cup Castelvetrano Olives
  • 1/2 cup Cornichons or pickled okra
  • 2 tbsp Capers
  • 1 cup Baby carrots, peeled
  • 1 cup Cucumber slices
  • 1 cup Cherry tomatoes
  • 1 cup Fresh blueberries or grapes
  • 4 oz Seeded crackers or sprouted grain crisps
  • 1/2 cup Raw walnuts or almonds
  • 1/4 cup Dried apricots
  • 3 tbsp Fig jam or apricot preserves
  • 1 tsp Fresh rosemary sprigs

Instructions:

  1. Place three ceramic ramekins on the board in a triangular formation and fill them with hummus, fig jam, and olives to create anchor points.
  2. Position the Vegan Brie and cubed Feta near the ramekins, then arrange the crackers in a curving 'S' shape flowing around the cheese.
  3. Tuck the baby carrots, cucumber slices, and cherry tomatoes into the larger open spaces, distributing colors evenly for contrast.
  4. Fill remaining small gaps between larger items by scattering the walnuts, dried apricots, and blueberries.