Ingredients:

  • 60g Aged Cheddar, cut into cubes
  • 60g Soft Cheese (Brie or Camembert), cut into wedges
  • 80g Crumbled Goat Cheese or Blue Cheese (optional)
  • 6 slices Prosciutto or Speck
  • 8 slices Hard Salami (Milano or Genoa)
  • 100g Artisan Crackers (mixed texture)
  • 1 small Baguette, sliced and toasted, or a handful of long breadsticks
  • 30g Roasted Almonds or Pistachios (lightly salted)
  • 100g Red Grapes (on the vine cluster)
  • 2 tbsp (30g) Fig Jam or Raspberry Preserves
  • A handful of Dried Apricots or Cherries
  • 40g Pitted Olives (mixed variety, drained well)
  • 4-6 Cornichons or Mini Gherkins
  • 1 tsp Honey (for drizzling)
  • Fresh Rosemary or Thyme sprigs (for garnish)

Instructions:

  1. Clean and Line: Ensure the Snackle Box is spotless. Line any deep compartments with parchment or wax paper if not using a food-safe container.
  2. Drain Briny Items: Drain olives and cornichons thoroughly. Pat dry with kitchen paper to prevent liquid leakage.
  3. Fill Ramekins: Place the Fig Jam and Honey in their own separate mini ramekins or silicone cupcake liners. Place the drained olives and cornichons in two others.
  4. Slice Cheese: Cube the Cheddar and cut the Brie into neat triangles. Leave the goat cheese crumbled.
  5. Fold Meats: Fold the Prosciutto slices neatly into ribbons or rosettes. Roll the Salami slices into tight tubes or fold them into quarters.
  6. Place Anchors: Start by placing the largest components—the cheese blocks and the filled ramekins—in their designated compartments. These items act as the structural “anchors” for the rest of the box.
  7. Add Carriers: Stand the breadsticks upright in a corner compartment. Arrange the crackers flat or vertically, fitting them snugly against the cheese or the side of the box.
  8. Cluster Fruit: Place the grape clusters in a compartment where they can rest attractively. Sprinkle the dried apricots and nuts into any remaining open spaces near the crackers (away from the wet items).
  9. Drizzle and Garnish: Drizzle the honey over the goat cheese or the brie. Tuck small sprigs of fresh rosemary or thyme amongst the meats and cheeses for a professional look and aromatic lift.
  10. Chill: Close the Snackle Box securely. Keep refrigerated until 20 minutes before serving. For best flavour, serve meats and cheeses slightly warmer than fridge temperature.