Ingredients:

  • 150g triple cream brie cheese
  • 100g sharp white cheddar cheese
  • 100g goat cheese
  • 100g Prosciutto di Parma
  • 100g Salami Milano
  • 100g 70% dark chocolate shards
  • 180g white chocolate raspberry truffles
  • 50g beetroot infused red crackers
  • 150g fresh raspberries and strawberries
  • 60ml high-quality honey
  • 100g artisan sourdough crackers
  • 70g Marcona almonds
  • 2 sprigs fresh rosemary
  • 5g dried rose petals

Instructions:

  1. Anchor the brie. Place the 150g triple cream brie slightly off center on your board to create a focal point. Note: This prevents the board from looking too symmetrical and boring.
  2. Slice the cheddar. Cut the 100g sharp white cheddar into uneven, rustic triangles and fan them out near the brie.
  3. Position the bowls. Fill a small ramekin with 60ml honey and another with 100g goat cheese, placing them on opposite ends of the board.
  4. Ribbon the Prosciutto. Gently fold the 100g Prosciutto di Parma into loose ribbons and nestle them against the brie. until they look like soft fabric folds.
  5. Create salami fans. Fold the 100g Salami Milano into quarters and stack them tightly in a curved line to create movement.
  6. Shatter the dark chocolate. Break the 100g dark chocolate into large, jagged shards and group them near the sharp cheddar.
  7. Cluster the truffles. Place the 180g white chocolate raspberry truffles in a small, tight group to create a sweet zone.
  8. Fan the crackers. Arrange the sourdough and beetroot crackers in sweeping arcs that lead the eye across the board. until the wood is mostly covered.
  9. Tuck the fruit. Fill every remaining small gap with the 150g of fresh berries and 50g chocolate covered almonds.
  10. Garnish for impact. Scatter 70g Marcona almonds, place 2 sprigs of rosemary, and finish with a delicate dusting of 5g dried rose petals.