Ingredients:

  • 250g rare roast beef, thinly sliced
  • 250g smoked turkey breast, honey-glazed
  • 200g lean Black Forest ham
  • 150g Prosciutto di Parma
  • 100g peppered salami
  • 100g bresaola, ultra-thin slices
  • 120g cornichons
  • 100g pitted Kalamata olives
  • 1 bunch fresh radishes, halved
  • 2 tbsp whole grain Dijon mustard
  • 1 sprig fresh rosemary

Instructions:

  1. Prep the accents: Halve the radishes and drain the cornichons and olives.
  2. Anchor the sauces: Place two small bowls for the Dijon mustard and olives on opposite sides of the board.
  3. Fold the roast beef: Take a slice of rare roast beef and fold it into thirds, then roll loosely until it looks like a soft ribbon.
  4. Create turkey fans: Fold the honey glazed turkey breast slices in half and overlap them in a semi circle until they resemble a deck of cards.
  5. Ribbon the ham: Pinch the center of each Black Forest ham slice and twist slightly until you have a textured mound.
  6. Drape the prosciutto: Lift each slice of Prosciutto di Parma and let it fall naturally onto the board until it forms a delicate, airy pile.
  7. Stack the salami: Shingle the peppered salami slices in a long, curving line until it creates a river through the center.
  8. Layer the bresaola: Place the ultra thin bresaola slices in small clusters near the mustard until they appear almost translucent.
  9. Fill the gaps: Tightly tuck the radishes and cornichons into any empty spaces until no wood is visible on the board.
  10. Garnish and serve: Strip a few leaves from the rosemary sprig and scatter them over the beef until the aroma is subtle but present.