Ingredients:

  • 8 oz Double Cream Brie
  • 8 oz Sharp White Cheddar block
  • 4 oz Raspberry Preserves
  • 4 oz Salami
  • 1 cup Marcona almonds
  • 0.5 cup Castelvetrano olives
  • 1 pint Fresh Strawberries
  • 1 cup Fresh Raspberries
  • 0.5 cup Pomegranate seeds
  • 4 oz Dark Chocolate chunks
  • 4 oz Artisan Beet Crackers
  • 4 oz Sea Salt Water Crackers

Instructions:

  1. Chill the Brie for 30 minutes before cutting. Use a small heart-shaped cookie cutter to press firmly into the center of the Brie wheel. Remove the center piece and fill the heart-shaped cavity with raspberry preserves.
  2. Slice the sharp white cheddar into 1/4 inch planks. Use various sizes of heart-shaped cookie cutters to create cheddar hearts.
  3. Place the Brie wheel and cheddar hearts on the board in a triangular 'Rule of Thirds' formation to create visual focal points.
  4. Fold the salami slices into ribbons or 'roses' by overlapping slices and rolling them tightly, then nestling them between the cheese anchors.
  5. Place Marcona almonds and Castelvetrano olives into small ramekins or bowls and position them on the board.
  6. Halve the strawberries vertically to mimic a heart shape. Cluster the strawberries, raspberries, and pomegranate seeds in the remaining open spaces.
  7. Add dark chocolate chunks and tuck the beet and sea salt crackers into the edges of the board for easy access.