Ingredients:

  • 8 oz Double Cream Brie
  • 4 oz Herbed Goat Cheese
  • 6 oz Aged Sharp Cheddar, cubed
  • 4 oz Manchego, sliced into triangles
  • 4 oz Prosciutto, ribboned
  • 4 oz Genoa Salami, folded into quarters
  • 4 oz Sopressata, sliced
  • 1 cup sugar snap peas, trimmed
  • 1 bunch French breakfast radishes, halved
  • 1 bunch asparagus tips, blanched
  • 1 cup baby carrots
  • 1 cup fresh strawberries, halved
  • 1 cup green grapes, small clusters
  • 1/2 cup dried apricots
  • 1/2 cup Marcona almonds
  • 1/2 cup Castelvetrano olives
  • 150g water crackers
  • 100g toasted baguette slices
  • 100g seeded crisps
  • 1 cup honey-lemon ricotta dip
  • 1 cup roasted garlic hummus

Instructions:

  1. Place bowls of dips and olives in a triangular formation across the table to create the structural skeleton.
  2. Position the largest cheeses, specifically the Brie and Goat cheese, near the bowls to designate primary zones.
  3. Create winding 'rivers' of water crackers, toasted baguette, and seeded crisps, flowing from the cheese anchors across the board.
  4. Fill gaps with cured meats, ribboning the prosciutto and folding the salami into quarters for volume.
  5. Integrate spring vegetables and fruits, grouping them in color-blocked clusters to mimic a natural garden flow.
  6. Scatter Marcona almonds and dried apricots into any remaining gaps.