Ingredients:

  • 4 oz Prosciutto di Parma, thinly shaved
  • 4 oz Bresaola, lean air-dried beef
  • 3 oz Wagyu Salami, uncured
  • 3 oz Smoked Turkey Breast, thickly cubed
  • 5 oz Sharp Aged Cheddar, crumbled
  • 5 oz Triple Cream Brie, whole wheel
  • 4 oz Goat Cheese Log, herb or pepper crusted
  • 4 oz Manchego cheese, sliced into triangles
  • 1 box Sourdough Flatbreads
  • 1 cup Multi-seed Crackers
  • 0.5 cup Raw Marcona Almonds
  • 0.5 cup Toasted Walnuts
  • 1 cup Fresh Raspberries and Blackberries
  • 0.5 cup Castelvetrano Olives
  • 0.25 cup Cornichons
  • 2 tbsp Raw Honey
  • 1 bunch Fresh Rosemary

Instructions:

  1. Place ceramic ramekins filled with olives, cornichons, and honey in a triangular formation across a large wooden board to act as structural anchors.
  2. Create 'Salami Rivers' by folding rounds into quarters and nesting them tightly. Ribbon the prosciutto loosely to maintain an airy texture.
  3. Position the whole Brie wheel near the center and arrange the crumbled cheddar, goat cheese, and Manchego triangles in distinct sections, ensuring cheeses are at room temperature for serving.
  4. Fill the remaining gaps with sourdough flatbreads, seed crackers, almonds, and walnuts.
  5. Add fresh berries for color and acidity, then garnish with sprigs of fresh rosemary for aroma.