Ingredients:

  • 2 lbs green or red seedless grapes, chilled
  • 1/2 cup superfine or caster sugar
  • 1/2 tsp citric acid
  • 1 tbsp champagne or water
  • 6 oz Prosciutto di Parma
  • 5 oz hard salami or sopressata
  • 8 oz triple cream brie wheel
  • 6 oz aged white cheddar
  • 4 oz goat cheese log
  • 1/2 cup Marcona almonds
  • 1/2 cup dried apricots
  • 1/4 cup honey or fig jam
  • 1 sleeve artisanal crackers
  • 3 sprigs fresh rosemary

Instructions:

  1. Rinse the grapes and pat with a paper towel until damp but not dripping.
  2. In a small bowl, whisk together the superfine sugar and citric acid.
  3. Place grapes on a baking sheet, drizzle with champagne or water for tackiness, and toss with the sugar mixture until evenly coated.
  4. Place 'anchor' items on the board first, including the brie wheel, ramekins of honey or jam, and the goat cheese log.
  5. Arrange the Prosciutto di Parma in ribbons and the salami folded into roses around the anchors.
  6. Fill remaining large gaps with the white cheddar chunks and the clusters of sparkling grapes.
  7. Fill small crevices with Marcona almonds, dried apricots, and crackers. Garnish with rosemary sprigs.