Ingredients:

  • 4 oz Prosciutto di Parma, thinly sliced
  • 4 oz Genoa Salami, thinly sliced
  • 3 oz Soppressata, sliced into rounds
  • 3 oz Bresaola or Mortadella
  • 8 oz Triple-Cream Brie
  • 6 oz Aged Sharp White Cheddar, crumbled
  • 5 oz Manchego cheese, sliced into triangles
  • 4 oz Gorgonzola Dolce
  • 1 cup assorted crackers (water crackers, sea salt crisps)
  • 1 small baguette (250g), sliced and toasted
  • 1/2 cup Marcona almonds, roasted and salted
  • 1/2 cup candied walnuts
  • 300g champagne grapes or red grapes
  • 5 fresh figs, halved
  • 1 cup fresh raspberries or blackberries
  • 1/2 cup dried apricots or cranberries
  • 1/2 cup fig jam or apricot preserves
  • 1/4 cup wildflower honey
  • 1/2 cup Castelvetrano olives, pitted
  • 1/4 cup cornichons

Instructions:

  1. Place small ramekins or pinch bowls on the board first to create anchors. Fill these with olives, cornichons, jam, and honey. Position the large cheeses like the Triple-Cream Brie and Gorgonzola in opposite corners to balance visual weight.
  2. Arrange the cured meats in a 'river' formation across the board. Fold salami into quarters to create roses and drape prosciutto in ribbon-like ruffles to provide volume and accessibility.
  3. Fill remaining large gaps with stacks of crackers and toasted baguette slices. Use almonds, walnuts, berries, and dried fruit to fill every small empty space. Garnish with fresh rosemary sprigs for a festive aroma.