Ingredients:

  • 4 oz Prosciutto di Parma (thinly sliced)
  • 4 oz Genoa Salami (sliced)
  • 3 oz Spanish Chorizo (cured, sliced into rounds)
  • 3 oz Capicola (sweet or spicy)
  • 7 oz Triple Cream Brie
  • 6 oz 12-Month Aged Manchego
  • 5 oz Extra Sharp White Cheddar
  • 4 oz Gorgonzola Dolce
  • 1 cup Red and Green Grapes
  • 0.5 cup Marcona Almonds (salted)
  • 0.5 cup Castlevetrano Olives (pitted)
  • 0.25 cup Fig Jam
  • 0.25 cup Cornichons (drained)
  • 0.5 cup Dried Apricots
  • 1 Artisanal Sourdough Baguette
  • 5 oz Multi-grain or Seeded Crackers
  • 4 oz Water Crackers

Instructions:

  1. Phase 1: Anchoring and Structure. Place small ramekins filled with olives, fig jam, and cornichons on the board to act as anchors. Position the largest cheese selections (Brie, Manchego, Cheddar, and Gorgonzola) in different corners for visual balance. Pre-slice a few wedges of the Manchego to make it accessible.
  2. Phase 2: Creating Movement with Meats. Create an 'S-Curve' or 'Salami River' by folding salami rounds into quarters and nesting them tightly across the board. Ribbon or 'fluff' the prosciutto into nests to add height and volume.
  3. Phase 3: The Filling the Gaps Technique. Fill remaining large spaces with clusters of grapes and stacks of bread and crackers. Use the smallest items—almonds and dried apricots—to fill every tiny remaining gap to create a lush, overflowing presentation.