Ingredients:

  • 3 oz Prosciutto di Parma, sliced paper-thin
  • 4 oz Genoa Salami or Sopressata
  • 4 oz artisan smoked chicken breast, thinly sliced with black pepper
  • 3 oz Bresaola
  • 200g wheel Triple-Cream Brie
  • 5 oz Aged Manchego or Sharp White Cheddar
  • 4 oz Point Reyes Blue or Gorgonzola Dolce
  • 1 cup Marcona almonds, roasted with sea salt
  • 1/2 cup Castelvetrano olives
  • 1/2 cup Cornichons or pickled red onions
  • 2 tbsp spicy Dijon mustard or fig jam
  • 1 cup fresh blackberries and raspberries
  • 1 bunch Champagne grapes
  • 150g sea salt water crackers
  • 100g fruit and nut crisps

Instructions:

  1. Place small ramekins or glass jars on a large wooden board to hold the 'wet' ingredients like olives, cornichons, and mustard/jam.
  2. Anchor the board with the three artisanal cheeses: leave the Brie whole, slice the Manchego into triangles, and crumble the blue cheese slightly.
  3. Arrange the proteins by folding the salami into 'roses' or fans and nestling the paper-thin prosciutto and bresaola in ribbons around the cheeses.
  4. Add the smoked artisan chicken, ensuring it is sliced thinly for easy pairing.
  5. Fill the gaps with Marcona almonds and crackers, creating a flow across the board.
  6. Incorporate the fresh berries and Champagne grapes to provide color and natural sweetness.
  7. Serve immediately with individual cheese knives for each variety to prevent flavor mixing.