Ingredients:

  • 8 oz sharp white cheddar cheese, sliced into 1/2 inch rectangles
  • 1 small wheel (200g) Brie cheese, chilled
  • 4 oz Manchego cheese, sliced into thin triangles
  • 1 cup fresh strawberries, halved vertically
  • 1/2 cup fresh raspberries
  • 1/4 cup pomegranate arils
  • 6 pieces dark chocolate truffles
  • 4 oz Salami Milano, thinly sliced
  • 1 box (150g) artisan Raincoast crackers
  • 1/4 cup honey roasted almonds
  • 4 fresh rosemary sprigs

Instructions:

  1. First, take your 200g Brie wheel and, while it is still cold, press your heart shaped cutter directly into the center. Remove the heart shaped piece of Brie and set it aside. This creates a 'window' in the wheel. Fill that empty heart space with 1/2 cup of raspberries or the 1/4 cup of pomegranate arils. This creates an immediate focal point that looks far more complex than it actually is.
  2. Next, take your 8 oz sharp white cheddar slices. Lay them flat and use the same small cutter to punch out hearts. Note: Save the leftover scraps of cheddar! You can chop them up and use them in a Cheese Ball Recipe later so nothing goes to waste.
  3. Take your 4 oz Salami Milano. To make a rose, fold a slice over the rim of a small glass, then overlap another slice halfway across the first one. Continue this around the rim for about 12 to 15 slices. Flip the glass over onto the board and lift it away until a blooming meat rose is revealed. The scent of the cured meat will immediately start to fill the room, signaling that the board is ready for the 'hearty' eaters.
  4. Halve your 1 cup of strawberries vertically. If you cut them just right, the cross section naturally looks like a heart. Place these near the 200g Brie wheel. Group the 1/2 cup of raspberries in a tight cluster next to the 4 oz Manchego triangles. This 'color blocking' technique makes the board look organized and intentional rather than cluttered.
  5. Nestle the 6 dark chocolate truffles in different corners of the board. They should be easy to grab after someone has finished their savory bites. Fill any remaining small gaps with the 1/4 cup honey roasted almonds. Finally, tuck the 4 fresh rosemary sprigs into the edges. Listen for the slight crunch as you nestle the 150g artisan Raincoast crackers into the spaces between the cheese and meat.