Ingredients:

  • 5 oz (140g) Double-Cream Brie wheel
  • 4 oz (113g) Aged Sharp Cheddar, sliced
  • 2 oz (56g) Creamy Chèvre (Goat Cheese)
  • 10g crushed pistachios (for rolling goat cheese)
  • 3 oz (85g) Prosciutto di Parma
  • 3 oz (85g) Hard Salami or Soppressata
  • 0.5 cup (75g) Fresh Strawberries
  • 0.25 cup (30g) Fresh Raspberries
  • 4 pieces (approx. 50g) Dark Chocolate Truffles
  • 2 tbsp (42g) Honey or Fig Jam
  • 12 pieces (40g) Artisan Fruit & Nut Crackers
  • 2 tbsp (20g) Marcona Almonds
  • 2 sprigs Fresh Rosemary

Instructions:

  1. Place the 5 oz (140g) Brie wheel slightly off center on your board. Slice a small wedge out of the Brie and lay it on its side to show off the creamy interior.
  2. Take your 2 oz (56g) of Chèvre and roll it into 2 or 3 small balls, then coat them thoroughly in the 10g of crushed pistachios.
  3. Take the 3 oz (85g) of Prosciutto and fold each slice into a ribbon or nest. For the 3 oz (85g) of Salami, fold the circles into quarters and line them up like a deck of cards. Arrange them until they look like a lush, wavy river flowing from the cheese toward the edge of the board.
  4. Halve the 0.5 cup (75g) of Strawberries and scatter them around the board, ensuring the red flesh is facing up. Tweak the 0.25 cup (30g) of Raspberries into the tiny gaps between the meat and cheese.
  5. Fill remaining bald spots with the 2 tbsp (20g) of Marcona Almonds and the 12 crackers. Place the 4 chocolate truffles in a small cluster. Tuck in the 2 sprigs of Rosemary until the board looks overflowing and vibrant. Drizzle the 2 tbsp (42g) of honey over the Brie right before serving for that glossy, professional finish.