Ingredients:

  • 8 oz turkey and beef cured meats, thinly sliced
  • 4 oz sharp cheddar cheese, cubed
  • 4 oz brie or camembert cheese wedge
  • 4 oz goat cheese or manchego, sliced
  • 1 cup assorted artisanal crackers
  • 1 baguette, sliced into 1/2 inch rounds
  • 1/2 cup raw almonds or walnuts
  • 1 cup seedless grapes
  • 1/2 cup fresh blueberries or raspberries
  • 1/4 cup dried apricots or figs
  • 1/2 cup cucumber slices or baby carrots
  • 1/4 cup honey or fig jam
  • 1/4 cup pitted kalamata olives
  • 2 sprigs fresh rosemary

Instructions:

  1. Cube the cheddar, slice the baguette, and portion the nuts and fruits.
  2. Place small bowls off-center on the serving board to serve as anchors for the jam and olives.
  3. Place the brie wedge and the cheddar block in opposite quadrants of the board.
  4. Fold the turkey and beef cured meat slices into quarters or roll them into tight cylinders and arrange them in winding rivers between the cheese anchors.
  5. Fan out the crackers and baguette slices in the remaining open spaces, creating bridges that lead from the cheese to the meats.
  6. Fill remaining small gaps with grapes, berries, and dried fruits.
  7. Tuck the nuts and cucumber slices into the smallest remaining crevices.
  8. Tuck fresh rosemary sprigs around the edges for garnish.