Ingredients:

  • 5 oz Aged Manchego
  • 7 oz Double Cream Brie
  • 4 oz Gorgonzola
  • 4 oz Prosciutto di Parma, thinly sliced
  • 4 oz Genoa Salami
  • 3 oz Mortadella
  • 1 cup Grapes
  • 0.5 cup Dried Apricots
  • 0.5 cup Marcona Almonds
  • 0.5 cup Castelvetrano Olives
  • 3 tbsp Fig Jam
  • 1 box Water Crackers
  • 1 small Baguette, sliced into 1.25 cm rounds

Instructions:

  1. Place three small ramekins or ceramic bowls on the board in a triangular 'Anchor' pattern. Fill these with the wet ingredients: olives, fig jam, and honey.
  2. Position the three cheeses (Manchego, Brie, and Gorgonzola) near the anchors. Keep the Brie whole to maintain its creamy interior, while pre-slicing a few wedges of the Manchego for accessibility.
  3. Create 'rivers' of cured proteins by folding the Prosciutto into ribbons and layering the Salami and Mortadella in overlapping fan patterns across the board.
  4. Fill the larger remaining gaps with 'The Vessels'—the baguette slices and assorted water crackers.
  5. Tuck the 'Accents' (grapes, dried apricots, and Marcona almonds) into the smallest crevices to ensure no part of the board is visible, creating a lush, abundant look.
  6. Allow the board to sit at room temperature for 30 minutes before serving to allow the cheese fats to soften and aromatic compounds to release.