Ingredients:

  • 150g Prosciutto di Parma, thinly sliced
  • 100g Genoa Salami
  • 200g Triple Cream Brie wheel
  • 150g Sharp White Cheddar, aged 12 months
  • 100g Dark Chocolate Bark with sea salt and almonds
  • 160g seedless raspberry jam
  • 8 milk chocolate truffles
  • 1 pint fresh strawberries
  • 1 bunch red grapes
  • 60g fresh raspberries
  • 1 box artisan sea salt crackers
  • 75g Marcona almonds roasted with rosemary
  • 42g honey

Instructions:

  1. Place small ceramic ramekins for the honey and raspberry jam on the board first, positioning them off-center to create an asymmetrical 'anchor' for the arrangement.
  2. Position the whole wheel of Triple Cream Brie near one of the ramekins. Break the Sharp White Cheddar into rustic, jagged chunks rather than uniform cubes for a more artisanal aesthetic.
  3. Drape the Prosciutto di Parma into loose ribbons and fold the Genoa Salami into quarters or 'roses' to create height and texture on the board.
  4. Incorporate the 'Romantic Sweet Layer' by placing the dark chocolate bark and truffles in clusters near the cheeses to encourage flavor pairing.
  5. Fill large remaining gaps with clusters of red grapes and whole strawberries. Use the smaller raspberries to plug any tiny visible holes in the board.
  6. Add the artisan crackers and Marcona almonds to the edges of the board. Finish by drizzling honey over the Brie or placing a small honeycomb segment on top.