Ingredients:

  • 8 oz Prosciutto di Parma, thinly sliced
  • 6 oz Hard Salami or Sopressata, sliced into rounds
  • 5 oz Bresaola, thinly sliced
  • 6 oz Mortadella, cubed or thinly sliced
  • 7 oz Aged Manchego cheese, sliced into wedges
  • 8 oz Soft-Ripened Brie or Camembert, whole wheel
  • 5 oz Sharp White Cheddar, crumbled
  • 4 oz Gorgonzola Dolce, room temperature
  • 1 cup Castelvetrano Olives
  • 0.5 cup Honey or Fig Jam
  • 2 cups Assorted Crackers (Sourdough and Seeded)
  • 1 cup Fresh Blackberries or Grapes

Instructions:

  1. Place the anchors: Set your whole wheel of 8 oz Brie and your 4 oz Gorgonzola at opposite ends of the board to create balance.
  2. Bowl the wet items: Fill small ramekins with 1 cup Castelvetrano Olives and 0.5 cup Honey or Fig Jam and place them near the cheeses.
  3. Fold the 8 oz Prosciutto: Take each slice and gently ribbon it or fold it into a 'nest' shape rather than laying it flat.
  4. Create meat rivers: Line up your 6 oz Salami rounds and 5 oz Bresaola in a curving line that snakes across the board.
  5. Fan the 7 oz Manchego: Arrange the wedges in a fan shape next to the Salami so the points all face the same direction.
  6. Crumble the 5 oz Cheddar: Use your hands to break the cheddar into natural chunks and pile them into any large empty gaps.
  7. Cluster the 2 cups Crackers: Place the sourdough crackers near the Brie and the seeded crackers near the Gorgonzola.
  8. Tuck in the 1 cup Fruit: Use the blackberries and grapes to fill the tiny holes between the meat and cheese.
  9. Finish with the 6 oz Mortadella: Cubed mortadella works great as a filler in the corners of the board.