Ingredients:

  • 4 oz rosé-infused salami
  • 5 oz pink peppercorn goat cheese log
  • 1 wheel (8 oz) double cream brie
  • 4 oz white cheddar, cubed
  • 1 pint fresh strawberries, halved
  • 6 oz fresh raspberries
  • 1/2 cup pink dragonfruit, balled
  • 1 large pink grapefruit, segmented
  • 1/2 cup red grapes
  • 1/2 cup beet-tinted hummus
  • 1 cup pink frosted animal crackers
  • 1/2 cup Marcona almonds
  • 150g beet infused crackers

Instructions:

  1. Start by placing your larger items to create a framework. Put the 8 oz brie wheel slightly off center and the bowl of beet tinted hummus on the opposite side. These are your heavy hitters that dictate where everything else goes.
  2. Nestle the 5 oz pink peppercorn goat cheese log near the center. Arrange the 4 oz of white cheddar cubes in a small, organized pile or a river flowing toward the edge.
  3. Take your pint of halved strawberries and 6 oz of raspberries and create a winding path between the cheeses. Arrange them until the board looks lush and overflowing.
  4. Fold the 4 oz of rosé-infused salami into fans or roses by folding them in half and then half again. Tuck these into the gaps next to the white cheddar.
  5. Place your pink dragonfruit balls and pink grapefruit segments in small clusters. Spread the 1/2 cup of red grapes around the perimeter to act as a natural border.
  6. Scatter the 1/2 cup of Marcona almonds and 1 cup of pink frosted animal crackers into any remaining small holes. Check the board until no wood is visible beneath the food.
  7. Fan out the 150g of beet infused crackers along the edges of the board.
  8. Give the board one last look. If one side looks too heavy, move a few raspberries to balance the color. Serve immediately while the cheese is perfectly soft and the fruit is chilled.