Ingredients:

  • 8 oz thinly sliced salami (Calabrese or Genoa)
  • 4 oz Prosciutto di Parma, torn into ribbons
  • 8 oz wheel double cream Brie, chilled
  • 6 oz sharp white cheddar block
  • 4 oz goat cheese log
  • 1 cup fresh strawberries, halved vertically
  • 0.5 cup fresh raspberries
  • 0.5 cup dark chocolate hearts or truffles
  • 0.5 cup Marcona almonds
  • 4.5 oz assorted artisan crackers
  • 4 oz fig jam or honey

Instructions:

  1. Place the 8 oz Brie wheel and the two ramekins (one filled with 4 oz fig jam, one with 0.5 cup raspberries) on the board first. Position them in a triangle pattern to balance the visual weight across the surface.
  2. Take a slice of the 8 oz salami and fold it in half, then half again. Arrange these quarters in a tight row, or use the wine glass method. Place the rim of a small glass over the edge of a salami slice, then layer another slice halfway over it. Continue until the glass rim is covered, then flip the glass over onto the board to reveal a rose. To make it a heart, gently pinch one side of the rose into a point.
  3. Twist the 4 oz Prosciutto ribbons loosely into mounds and nestle them next to the Brie. The ruffled edges create a sense of movement and luxury without any extra effort.
  4. Slice the 6 oz sharp white cheddar into uniform triangles. Fan them out in a curved line leading away from the center. This creates a path for the eye to follow. Place the 4.5 oz artisan crackers in the large gaps between the cheese and the meat.
  5. Take your halved strawberries and tuck them into any small holes where you can see the board. This makes the spread look abundant. Sprinkle the 0.5 cup Marcona almonds over the top like edible confetti.
  6. Place the 0.5 cup dark chocolate truffles near the Brie and the raspberries. Ensure they are not touching the salami to prevent the flavors from bleeding into each other.