Ingredients:

  • 8 oz Triple Cream Brie wheel
  • 4 oz Sharp White Cheddar, sliced
  • 3 oz Prosciutto di Parma
  • 4 oz Genoa Salami
  • 1 cup Fresh Raspberries and Strawberries
  • 2 oz Dark Chocolate Sea Salt Toffee
  • 0.25 cup Pomegranate Seeds
  • 4 oz Artisan Rosemary Crackers
  • 0.5 cup Marcona Almonds
  • 0.5 cup Fig Spread or Hot Honey

Instructions:

  1. Take your 8 oz brie wheel while it is still slightly chilled. Use a medium heart shaped cookie cutter to press firmly into the center. Remove the heart shape. You now have a negative heart in the wheel and a solid heart. Fill the negative space with pomegranates or fig spread for a striking red center.
  2. Fold your 4 oz of Genoa Salami rounds in half and then half again. Nest them tightly together in a small glass or ramekin to create a rose effect, then flip it onto the board. It adds a contemporary, creative flair that looks way harder than it actually is.
  3. Fan out the 4 oz of artisan rosemary crackers in a sweeping S shape across the board. Nestle the 3 oz of Prosciutto di Parma in small ribbons next to the crackers.
  4. Scatter the 1 cup of berries and 0.5 cup of Marcona almonds into the empty gaps. Place the 2 oz of dark chocolate toffee near the sharper cheddar.
  5. Drizzle the hot honey over the 4 oz of cheddar slices just before serving. The aroma of the honey hitting the cheese is a sensory trigger that tells your guests it's time to eat.