Ingredients:

  • 7 oz Aged Sharp Cheddar
  • 7 oz Double Cream Brie
  • 4 oz Gorgonzola cheese
  • 4 oz Prosciutto di Parma
  • 4 oz Genoa Salami
  • 3 oz Spanish Chorizo
  • 5 oz Artisanal Sea Salt Crackers
  • 1 small Baguette, sliced and toasted
  • 0.5 cup Toasted Marcona Almonds
  • 1 cup Red or Green Grapes
  • 0.5 cup Cornichons
  • 0.25 cup Dried Apricots
  • 3 tbsp Raw Honey
  • 2 tbsp Whole Grain Dijon Mustard

Instructions:

  1. Preheat oven to 375°F (190°C) if toasting baguette slices or almonds. Place small ceramic ramekins filled with wet items like honey, mustard, and cornichons onto a large wooden board. Space them unevenly to create anchor points.
  2. Position the three cheese landmarks (Cheddar, Brie, and Gorgonzola) near the ramekins. Pre-slice the cheddar into rustic wedges and remove a small starter wedge from the Brie.
  3. Arrange the cured meats by folding them into ribbons or fans to create volume and texture rather than laying them flat.
  4. Bridge the gaps between the proteins and cheeses with crackers and toasted baguette slices following an S-curve flow.
  5. If almonds are not pre-toasted, toast them in a dry skillet over medium heat until fragrant, about 3-5 minutes. Allow to cool. Fill any remaining small spaces with grapes, dried apricots, and Marcona almonds to provide visual abundance.
  6. Allow the board to sit at room temperature for 15-20 minutes before serving to optimize the aromatics of the fats and cheeses.