Ingredients:

  • 225g Triple Cream Brie wheel
  • 150g Aged White Cheddar block
  • 100g Goat Cheese wedge
  • 150g Thinly Sliced Salami
  • 100g Prosciutto di Parma
  • 125g Fresh Raspberries
  • 80g Pomegranate Arils
  • 150g Fig Jam
  • 40g Dark Chocolate squares
  • 150g Artisanal Crackers
  • 60g Marcona Almonds
  • 3 sprigs Fresh Mint or Rosemary

Instructions:

  1. Place the Anchors. Set the 225g Brie, 150g Cheddar, and 100g Goat Cheese at different corners of the board.
  2. Position the Bowls. Tuck the bowls of 150g Fig Jam and 60g Marcona Almonds near the cheeses they pair with best.
  3. Fold the Salami. Take each slice of the 150g Salami, fold it in half, then half again, and nestle them tightly together. Assemble until they form a dense, ruffled line.
  4. Ribbon the Prosciutto. Gently pull the 100g Prosciutto apart and lay it down in loose, ribbon like piles.
  5. Fan the Crackers. Arrange the 150g Artisanal Crackers in a curving river that connects the cheeses.
  6. Add the Chocolate. Place the 40g Dark Chocolate squares in small clusters near the Brie.
  7. Nestle the Berries. Fill the remaining large gaps with the 125g Fresh Raspberries.
  8. Scatter the Pomegranate. Sprinkle the 80g Pomegranate Arils over the Goat Cheese and in any tiny holes left on the board.
  9. Garnish with Herbs. Tuck the 3 sprigs of Fresh Mint or Rosemary into the edges.