Ingredients:

  • 4 oz Prosciutto di Parma, sliced paper-thin
  • 6 oz Genoa Salami
  • 8 oz Triple Cream Brie wheel
  • 4 oz Aged Sharp White Cheddar
  • 4 oz Goat Cheese
  • 0.25 cup Pistachios, crushed
  • 1 cup Fresh Strawberries
  • 0.5 cup Fresh Raspberries
  • 4 oz Dark Chocolate Bark
  • 8 Red and Pink Macarons
  • 0.25 cup Pomegranate seeds
  • 5 oz Artisanal Sea Salt Crackers
  • 4 oz Fig Jam or Honeycomb
  • 0.25 cup Marcona Almonds
  • 2 sprigs Fresh Mint or Rosemary

Instructions:

  1. Place the largest items first to create a focal point. Position the Brie wheel in the center of the board.
  2. Position small ramekins or glass jars filled with honey, pomegranate seeds, or almonds at opposite diagonal corners of the board to create visual balance.
  3. To create salami roses, take a champagne flute and fold salami slices over the rim, overlapping each slice by half. Continue for 3 layers to create 'petals.' Invert the glass onto the board and lift gently to reveal the bloom. Place these near the Brie.
  4. Cut the Aged Sharp White Cheddar into heart shapes using cookie cutters. Roll the goat cheese log in crushed pistachios for texture and color.
  5. Artfully arrange the prosciutto by folding it into ribbons. Fill remaining gaps with crackers, dark chocolate bark, macarons, and fresh berries.
  6. Scatter pomegranate seeds over the cheeses as 'jeweled' accents and garnish with fresh mint or rosemary for greenery.