Ingredients:

  • 200g Prosciutto di Parma, sliced paper-thin
  • 150g Genoa Salami, thinly sliced rounds
  • 100g Soppressata, sliced into rounds
  • 100g Bresaola, thinly sliced
  • 150g Sharp White Cheddar, broken into shards
  • 125g Fresh Mozzarella pearls
  • 0.5 cup Cornichons
  • 0.5 cup Kalamata olives
  • 0.25 cup Honey
  • 0.5 cup Dried Apricots
  • Baguette, sliced into rounds and toasted at 325°F for 15 minutes; assorted crackers (round, square, long)
  • 1 baguette

Instructions:

  1. Take the 150g Sharp White Cheddar and all cured meats out of the fridge 30 minutes before assembly. Note: This allows the fats to soften and the cheese aromatics to bloom.
  2. Slice the baguette into rounds and bake at 325°F for 15 minutes until golden and crackling.
  3. Position your 0.25 cup honey and 0.5 cup cornichons in small ceramic bowls on opposite corners of the board. Note: Bowls create structure and prevent liquids from migrating.
  4. Take the paper thin 200g Prosciutto di Parma and gently ribbon it across the center until it looks like a textured wave.
  5. Fold the 150g Genoa Salami into quarters or 'rosettes' and tuck them tightly against the bowls.
  6. Place the cheddar shards in a diagonal line, overlapping them like roof shingles for easy grabbing.
  7. Roll the 100g Bresaola into tight cigars and place them near the mozzarella pearls.
  8. Use the 0.5 cup dried apricots and 0.5 cup Kalamata olives to fill any visible 'holes' on the board.
  9. Arrange the crackers and toasted baguette rounds in the remaining spaces until the board looks overflowing.
  10. Add a sprig of fresh rosemary or a sprinkle of cracked pepper over the mozzarella for a fragrant finish.