Ingredients:
- 150g (5.3 oz) Triple Cream Brie
- 100g (3.5 oz) Aged White Cheddar
- 75g (2.6 oz) Goat Cheese log
- 20g dried cranberries, crushed (for coating)
- 100g (3.5 oz) Prosciutto di Parma
- 100g (3.5 oz) Salami Milano (approx. 20 thin slices)
- 150g (5.3 oz) Fresh Strawberries, long-stemmed
- 100g (3.5 oz) Fresh Raspberries
- 50g (1.8 oz) Pomegranate seeds
- 100g (3.5 oz) Dark Chocolate (70% cocoa) shards
- 50g (1.8 oz) White chocolate-covered pretzels
- 150g Beetroot-infused crackers
- 100g (3.5 oz) Marcona almonds, roasted and salted
- 60ml (2 fl oz) Raw Honey or Fig Jam
- 5 sprigs fresh Mint
Instructions:
- Place the 150g Triple Cream Brie on the board first. This acts as your primary 'anchor' point for the rest of the layout.
- Roll the 75g Goat Cheese log in the 20g of crushed cranberries. Press firmly until the white surface is completely hidden.
- Set your honey and pomegranate seeds in small bowls at opposite corners. This creates visual balance and keeps the liquids from running into the crackers.
- Fold each of the 100g of Prosciutto slices into loose 'ribbons' and tuck them near the brie. Ensure they look airy and voluminous, not flat.
- Arrange the 100g of Aged White Cheddar in a 'river' flowing from one side of the board to the other, keeping it in bite-sized cubes or rough crumbles.
- Group the 100g of Marcona almonds and 50g of white chocolate pretzels in the gaps between the cheeses.
- Cluster the 150g of strawberries and 100g of raspberries in any remaining large spaces. Position the berries so the bright red interiors face upward.
- Fan out the 150g of beetroot crackers near the cheeses. Placing them last ensures they don't get soggy from the moisture of the fruit.
- Scatter the 5 sprigs of fresh mint and the 100g of dark chocolate shards over the top. Look for small 'holes' in the layout to fill with these final touches.