Ingredients:

  • 4 oz Prosciutto di Parma, thinly sliced
  • 4 oz Genoa Salami, sliced into rounds
  • 3 oz Sopressata, sliced
  • 3 oz Bresaola, cubed
  • 7 oz Double-Cream Brie wheel
  • 6 oz Aged Sharp Cheddar, crumbled
  • 5 oz Manchego, sliced into triangles
  • 4 oz Goat Cheese log
  • 1 cup mixed Marcona almonds and walnuts
  • 1/2 cup fig jam or spicy honey
  • 1/2 cup cornichons
  • 2 cups assorted crackers and baguette slices
  • 2 cups red and green seedless grapes
  • 1/2 cup dried apricots
  • 1/2 cup fresh pomegranate seeds
  • 4 fresh rosemary sprigs for garnish

Instructions:

  1. Place small ramekins or bowls on the board first to create 'anchors' for wet ingredients like fig jam, honey, or cornichons.
  2. Arrange the cheeses across the board, placing the Brie near a jam bowl and crumbling the cheddar into rustic chunks.
  3. Fold prosciutto into ribbons and fan salami rounds into S-curves or roses, placing them near logical cheese pairings.
  4. Fill remaining large gaps with crackers and baguette slices, following the natural curves of the meat and cheese layout.
  5. Plug small 'holes' with grapes, nuts, and dried fruits to ensure no board surface is visible.
  6. Garnish with pomegranate seeds and fresh rosemary sprigs, then allow the board to temper at room temperature for 30 minutes before serving.