Ingredients:

  • 4 oz Sharp White Cheddar, pre-sliced into triangles
  • 5 oz Creamy Brie cheese
  • 3 oz Prosciutto di Parma, thinly sliced
  • 3 oz Salami, thinly sliced
  • 0.25 cup Marinated Castelvetrano Olives, pitted
  • 1 cup Fresh Strawberries, halved
  • 0.5 cup Fresh Raspberries
  • 2 oz Dark Chocolate Bark, shattered
  • 0.25 cup Honey
  • 4 oz Artisanal Sea Salt Crackers
  • 0.5 cup Candied Pecans
  • 3 sprigs Fresh Rosemary

Instructions:

  1. Place the 5 oz Brie wheel and the 4 oz of Cheddar triangles on opposite sides of the board.
  2. Place the bowls of 0.25 cup honey and 0.25 cup olives near the cheeses.
  3. Take the 3 oz of Prosciutto and fold it back and forth into ribbons. Arrange them in a curving line across the center of the board.
  4. Take the 3 oz of Salami and fold each slice into quarters. Tuck them tightly against the Brie so they stay upright.
  5. Stack your 4 oz of sea salt crackers in a shingled pattern, following the curves of the meat ribbons.
  6. Scatter the 1 cup of halved strawberries in the larger open spaces. Place them cut side up so the vibrant red pops.
  7. Drop the 0.5 cup of raspberries and 0.5 cup of candied pecans into any tiny gaps remaining.
  8. Break the 2 oz of chocolate bark into uneven shards and nestle them near the strawberries.
  9. If not using a bowl, do a slow, thin drizzle of 0.25 cup honey over the 4 oz of Cheddar.
  10. Tuck the 3 sprigs of fresh rosemary under the edges of the cheese or meat. Lightly slap the rosemary before placing it to release the aromatic oils.