Goat Cheese Charcuterie in 50 Minutes

Instructions:

1. Place the room-temperature goat cheese, Greek yogurt, honey, and lemon juice into the food processor.
2. Pulse on high for 60–90 seconds until the mixture is smooth and holds soft peaks.
3. Fold in the lemon zest and sea salt by hand using a spatula.
4. Transfer the spread to a small bowl and chill in the refrigerator for 30 minutes to firm up.
5. Roll the prosciutto slices into loose ribbons or roses.
6. Slice the English cucumber into thick rounds.
7. Wash and pat dry the blueberries and pomegranate seeds.
8. Place the chilled whipped goat cheese in a shallow bowl in the center of the board and create a swirl in the top.
9. Arrange the prosciutto and cucumber slices in radiating patterns around the bowl.
10. Fill the remaining gaps with almonds, blueberries, and pomegranate seeds.
11. Drizzle olive oil over the nuts and garnish with a sprig of fresh thyme or rosemary.