Ingredients:

  • 115g Prosciutto di Parma, thinly sliced
  • 115g Genova Salami rounds
  • 225g Double-Cream Brie wheel
  • 150g Aged White Cheddar
  • 115g Chèvre goat cheese log
  • 30g dried cranberries, crushed
  • 300g fresh raspberries and strawberries
  • 40g pomegranate arils
  • 6 dark chocolate truffles
  • 40g chocolate-covered pretzels
  • 150g artisanal Raincoast Crisps (Cranberry/Hazelnut)
  • 100g gluten-free beet crackers
  • 70g Marcona almonds
  • 40g hot honey or fig jam
  • 4 fresh rosemary sprigs

Instructions:

  1. Place the 225g Double Cream Brie wheel. Position it slightly off center on your board to create an anchor point.
  2. Coat the 115g Chèvre goat cheese log. Press the 30g crushed dried cranberries into the surface of the goat cheese until fully covered.
  3. Create the Salami Roses. Fold the 115g Genova Salami rounds over the rim of a small glass, overlapping them until a thick flower forms, then flip it onto the board.
  4. Arrange the 150g Aged White Cheddar. Break the block into jagged, bite-sized chunks and pile them near the Brie.
  5. Fold the 115g Prosciutto di Parma. Twist and ribbon each slice into little nests and tuck them into the remaining large open spaces.
  6. Create the Cracker River. Line up the 150g Raincoast Crisps and 100g beet crackers in a flowing S shape across the board.
  7. Add the 300g fresh berries. Cluster the strawberries and raspberries in the curves of the cracker river.
  8. Nestle the 6 dark chocolate truffles. Place these near the berries and 40g chocolate covered pretzels for a dedicated dessert corner.
  9. Fill the gaps with 70g Marcona almonds. Scatter the nuts into every tiny empty space until no wood is showing.
  10. Add final garnishes. Drizzle the 40g hot honey over the Brie and tuck the 4 fresh rosemary sprigs around the edges.