Ingredients:

  • 4 oz Triple-Cream Brie
  • 3 oz Sharp White Cheddar, sliced into triangles
  • 2 oz Goat Cheese log, rolled in crushed dried rose petals or cranberries
  • 3 oz Prosciutto di Parma, sliced paper-thin
  • 2 oz Genoa Salami, approx. 6–8 thin circles
  • 0.5 cup fresh raspberries or heart-shaped strawberries
  • 0.25 cup pomegranate arils
  • 2 oz dark chocolate squares (70% cacao or higher)
  • 1 tbsp honey or fig jam
  • 1 cup artisanal sea salt crackers or baguette rounds
  • 0.25 cup Marcona almonds or candied pecans
  • Fresh mint leaves or rosemary sprigs for garnish

Instructions:

  1. Position the structural anchors. Place the 4 oz Triple Cream Brie and the 2 oz Goat Cheese log on opposite sides of the board.
  2. Establish the cheese foundations. Arrange the 3 oz Sharp White Cheddar triangles in a fan shape near the center. Wait until the cheddar looks matte and reaches room temperature for the best flavor release.
  3. Engineer the charcuterie ribbons. Fold the 3 oz Prosciutto di Parma into ribbons by bunching it up loosely, and roll the 2 oz Genoa Salami into cones.
  4. Fill the voids with texture. Tuck the 1 cup artisanal sea salt crackers into the curves created by the cheeses. Scatter the 0.25 cup Marcona almonds and 0.5 cup fresh raspberries into any remaining open spaces until the board looks lush and overflowing.
  5. Garnish for sensory appeal. Place the 2 oz dark chocolate squares near the raspberries and sprinkle the 0.25 cup pomegranate arils over the goat cheese. Slap the fresh mint leaves against your palm to release the oils, then nestle them into the gaps until the piney, fresh aroma fills the air.