Ingredients:
- 8 oz (225g) Sharp Cheddar, cubed
- 4 oz (115g) Brie, sliced into wedges
- 4 oz (115g) Goat Cheese, kept as a small log
- 6 oz (170g) Prosciutto, ribboned
- 6 oz (170g) Genoa Salami, folded into quarters
- 4 oz (115g) Peppered Salami, sliced thin
- 6 oz (170g) Assorted crackers
- 1/2 cup (65g) Roasted almonds
- 1/2 cup (60g) Pretzels
- 1 cup (150g) Red grapes
- 1 cup (140g) Strawberries, halved
- 1 cup (100g) Cucumber slices
- 1/2 cup (120ml) Castelvetrano olives
- 1/4 cup (60ml) Fig jam
- 1 tbsp (15g) Fresh rosemary sprigs
Instructions:
- The Anchor Phase: Place ramekins on the board in a triangular pattern. Fill one with fig jam, one with olives, and one with roasted almonds to create structural focal points.
- The Foundation Phase: Nestle the Brie, Sharp Cheddar, and Goat Cheese at opposite ends of the board. Fold the Genoa salami, peppered salami, and prosciutto into ribbons or fans, tucking them closely against the cheeses.
- The Gap-Fill Phase: Fill remaining large spaces with the assorted crackers and pretzels. Plug any remaining visible holes with red grapes, halved strawberries, and cucumber slices.
- Final Touch: Garnish the board with fresh rosemary sprigs for color and aroma.