Ingredients:

  • 4 oz Prosciutto di Parma, thinly sliced
  • 3 oz Bresaola, thinly sliced
  • 8 oz Salami log
  • 5 oz Sharp White Cheddar cheese
  • 4 oz Chèvre goat cheese
  • 8 oz wheel of Camembert or Brie
  • 1 cup fresh Raspberries and Strawberries
  • 0.5 cup Pomegranate arils
  • 0.5 cup raw Marcona Almonds or Walnuts
  • 4.25 oz Grain-free or Seed-based Crackers
  • 2 oz Dark Chocolate (72% cacao), broken into shards
  • 2 tbsp Raw Honey

Instructions:

  1. Place the larger items. Anchor the 8 oz wheel of Camembert and the 4 oz Chèvre on opposite sides of the board. Note: This creates balance.
  2. Cut the cheddar. Use a heart cutter on the 5 oz Sharp White Cheddar and scatter them near the center.
  3. Fold the meats. Ribbon the 4 oz Prosciutto and 3 oz Bresaola by folding them into quarters and nestling them together.
  4. Slice the salami. Cut the 8 oz Salami log into thin rounds and fan them out in a semi circle. Note: Overlap them slightly to save space.
  5. Create the fruit river. Arrange the 1 cup of fresh Raspberries and Strawberries in a winding line across the board.
  6. Add the crunch. Fill gaps with 0.5 cup raw Marcona Almonds or Walnuts. Note: Cluster them for a more organized look.
  7. Position the crackers. Place the 4.25 oz Grain free or Seed based Crackers in two different spots for easy access.
  8. Tuck in the chocolate. Break the 2 oz Dark Chocolate into shards and place them near the strawberries.
  9. Garnish with arils. Sprinkle the 0.5 cup Pomegranate arils over the cheeses until they look like scattered rubies.
  10. Drizzle the honey. Place the ramekin of 2 tbsp Raw Honey on the board with a small spoon.