Ingredients:

  • 4 oz Prosciutto di Parma, thinly sliced
  • 5 oz Salami, hard or spicy calabrese
  • 8 oz Triple-Cream Brie wheel
  • 4 oz Aged White Cheddar, broken into shards
  • 4 oz Blueberry Vanilla Goat Cheese
  • 1 cup Fresh Raspberries
  • 0.5 cup Pomegranate seeds
  • 8 Fresh Strawberries, halved
  • 0.25 cup Dried hibiscus flowers or cranberries
  • 4 oz Artisan Beet Crackers
  • 1 small baguette, sliced
  • 2 oz Dark Chocolate Bark
  • 4 oz Fig Jam or Raspberry Preserves

Instructions:

  1. Place the largest items first to anchor the board. Position the brie wheel and the bowl of fig jam on opposite sides to create a visual diagonal line.
  2. Create 'Salami Roses' by folding salami slices over the rim of a small wine glass, overlapping them until a rose shape forms, then inverting onto the board.
  3. Arrange the Prosciutto di Parma in ribbon-like ribbons and place the aged cheddar shards and blueberry goat cheese in the remaining open quadrants.
  4. Add the starches by fanning out the beet crackers and baguette rounds around the cheese anchors.
  5. Fill the gaps with fresh raspberries, pomegranate seeds, and heart-shaped strawberry halves to provide acidic contrast to the fats.
  6. Finish the board by tucking in dark chocolate bark pieces and dried hibiscus flowers for a final touch of sweetness and texture.