Ingredients:

  • 4 oz Rosy-hued Goat Cheese (rolled in crushed dried hibiscus or beet powder)
  • 6 oz Pink-Waxed Mild Gouda
  • 5 oz Triple-Cream Brie
  • 4 oz Shiraz rind Manchego (bathed in a Shiraz or rosé wine rind)
  • 1 large Pink Dragon Fruit (Pitaya), sliced into rounds
  • 2 Pink Lady Apples, thinly sliced
  • 1 cup Fresh Raspberries
  • 1 cup Strawberries, halved
  • 1 Pink Grapefruit, segmented
  • 1/2 cup Dried Cranberries
  • 1 box Beet-tinted Crackers
  • 1/2 cup Marcona Almonds (dusted with pink Himalayan salt)
  • 1/4 cup Hibiscus-infused Honey or Rose Petal Jam

Instructions:

  1. Place two small ramekins on a large wooden or marble board. Fill one with the hibiscus-infused honey or rose petal jam and the other with Marcona Almonds, positioning them off-center to create a dynamic base.
  2. Place the largest cheese (the triple-cream Brie) near the center as a focal point. Arrange the Gouda, Manchego, and hibiscus-rolled goat cheese around the board, leaving space for the fruit.
  3. Create a 'fruit flow' by layering the dragon fruit rounds, Pink Lady apple slices, and grapefruit segments in curved lines across the board. Fill larger gaps with clusters of raspberries and halved strawberries.
  4. Tuck the beet-tinted crackers into any remaining open spaces. Scatter the Marcona almonds throughout the board to provide a salty crunch and textural variety.
  5. Optional: Garnish with fresh sprigs of thyme or edible pink carnations to enhance the floral aesthetic before serving.