Ingredients:

  • 8 oz triple cream brie
  • 6 oz aged sharp cheddar
  • 5 oz smoked gouda
  • 4 oz prosciutto di Parma
  • 4 oz Italian salami
  • 1 cup red grapes
  • 0.5 cup pomegranate seeds
  • 1 medium persimmon
  • 4 tbsp fig jam
  • 0.5 cup roasted Marcona almonds
  • 0.25 cup cornichons
  • 150g seeded oatcakes
  • 1 small baguette
  • 1 tbsp raw honey
  • 5 sprigs fresh rosemary

Instructions:

  1. Place the 8 oz triple cream brie, 6 oz aged sharp cheddar, and 5 oz smoked gouda in a triangular pattern across the board.
  2. Tuck small bowls filled with 4 tbsp fig jam and 0.25 cup cornichons near the cheeses they pair with. Keep the jam near the brie for easy spreading.
  3. Fold the 4 oz prosciutto di Parma into ribbons and fan out the 4 oz Italian salami in a winding S shape between the cheese anchors.
  4. Fan out 150g seeded oatcakes and the sliced baguette around the edges of the board.
  5. Place 1 cup red grapes in small clusters and scatter the sliced persimmon in the open spaces.
  6. Fill any remaining small gaps with 0.5 cup roasted Marcona almonds and 0.5 cup pomegranate seeds.
  7. Drizzle 1 tbsp raw honey over the sharp cheddar or the brie.
  8. Tuck 5 sprigs fresh rosemary into the edges of the board.