Ingredients:

  • 4 oz Prosciutto di Parma, paper-thin
  • 4 oz Hard Salami or Calabrese, round slices
  • 5 oz Triple Cream Brie, chilled
  • 4 oz Aged White Cheddar, cubed or heart-shaped
  • 1 cup fresh Raspberries
  • 1 cup fresh Strawberries, stems on
  • 1/2 cup Red Grapes
  • 1/2 cup Dark Chocolate Truffles, 70% cacao
  • 1/4 cup Wildflower Honey
  • 1/2 cup Candied Pecans
  • 150g Red hued crackers

Instructions:

  1. Place three small ceramic ramekins in a triangular pattern across a large wooden board or marble slab. Fill these with the honey, nuts, and pomegranate seeds to act as structural anchors.
  2. Create salami roses by placing the rim of a wine glass over a slice of salami so half is inside the glass. Layer 10-12 slices around the rim, overlapping them, then invert onto the board.
  3. Place the chilled Triple Cream Brie and Aged White Cheddar near the anchors. Use a heart-shaped cookie cutter on the cheddar for thematic visual interest.
  4. Artfully drape the Prosciutto di Parma in ribbon-like folds to create texture and height next to the cheeses.
  5. Fill the remaining large gaps with clusters of strawberries, raspberries, and red grapes. Ensure the fruit is dry to prevent moisture migration to other ingredients.
  6. Tuck the dark chocolate truffles into smaller crevices and arrange the red hued crackers along the edges of the board for easy access.