Ingredients:
- 8 oz Muenster cheese slices, thick cut
- 8 oz Sharp White Cheddar block
- 1 wheel (8 oz) Creamy Brie or Camembert
- 6 oz Italian Salami, thinly sliced
- 4 oz Prosciutto di Parma
- 1 cup fresh Raspberries
- 1 cup strawberries, halved vertically
- 0.25 cup raspberry jam
- 0.5 cup dark chocolate covered almonds
- 0.5 cup raw Marcona almonds
- 1 box water crackers
- 6 leaves fresh mint
Instructions:
- Place the 8 oz Muenster cheese slices on a clean cutting board.
- Use a small heart shaped cookie cutter to press out shapes from the center of each slice. Note: Keep the scraps for a [Low Carb High recipe](https://mygrandmarecipes.com/recipes/low-carb-egg-snack/) snack later.
- Slice the 8 oz Sharp White Cheddar block into small cubes or thin triangles for variety.
- Fold the 6 oz Italian Salami rounds into quarters or drape them over the rim of a small glass to create roses.
- Ribbon the 4 oz Prosciutto di Parma by gently bunching it up rather than laying it flat. Place these in the center until the board feels anchored.
- Fill a small ramekin with 0.25 cup raspberry jam and place it on the board.
- Arrange the 1 cup raspberries and 1 cup halved strawberries in clusters near the brie.
- Tuck the 0.5 cup dark chocolate covered almonds into the small gaps. Note: This mimics the sweetness of a [Heart Shaped Brownie recipe](https://mygrandmarecipes.com/recipes/heart-brownie-raspberry-cheesecake/).
- Fan out the water crackers in a sweeping curve around the cheeses.
- Scatter the 0.5 cup Marcona almonds into any remaining bald spots.
- Garnish with 6 leaves of fresh mint until the colors pop and look vibrant.