Ingredients:

  • 8 oz triple cream brie
  • 7 oz aged sharp cheddar
  • 6 oz truffle pecorino
  • 4 oz creamy gorgonzola
  • 6 oz prosciutto di Parma
  • 5 oz sopressata (Italian dry salami)
  • 5 oz peppered salame
  • 250g champagne grapes
  • 75g dried apricots
  • 75g dried figs
  • 70g Marcona almonds
  • 115g fig jam
  • 100g cornichons
  • 150g artisanal sourdough crisps
  • 150g rosemary infused crackers
  • 1 small baguette, toasted

Instructions:

  1. Place small ramekins filled with fig jam and cornichons on the wooden board in a triangular formation to create structural anchors. Position the whole triple cream brie near the center as a focal point.
  2. Create a 'Salami River' by folding Sopressata slices into quarters and lining them up in a winding path. Arrange the Pecorino triangles in a shingled, overlapping pattern and create meat roses with the peppered salami using a wine glass rim.
  3. Fill all remaining gaps with clusters of champagne grapes, dried apricots, figs, and piles of Marcona almonds. Serve alongside the sliced baguette and crackers.