Ingredients:

  • 4 oz prosciutto di Parma, thinly sliced
  • 5 oz hard salami or soppressata, round slices
  • 8 oz triple cream brie wheel
  • 4 oz sharp white cheddar, sliced into heart shapes
  • 3 oz gorgonzola cheese, crumbled
  • 1 cup fresh strawberries
  • 0.5 cup raspberries
  • 200g red grapes
  • 0.25 cup pomegranate arils
  • 142g artisan crackers or sliced baguette
  • 0.5 cup Marcona almonds
  • 2 oz dark chocolate squares (70% cocoa)
  • 2 tbsp honey or fig jam

Instructions:

  1. Place the 8 oz brie wheel slightly off center. Note: This acts as your visual starting point.
  2. Add the ramekins. Fill one with 2 tbsp honey and another with 3 oz crumbled gorgonzola. Position them away from the brie.
  3. Fold the salami. Take your 5 oz of salami and fold each slice into quarters, or wrap them around a wine glass rim to make a rose. Place them in a curved line.
  4. Ribbon the prosciutto. Tear the 4 oz prosciutto into long strips and bunch them up like fabric. Sit them next to the cheddar hearts.
  5. Carve the cheddar. Cut the 4 oz sharp white cheddar into hearts and tuck them into the gaps near the meats.
  6. Create cracker paths. Fan out the 142g of artisan crackers or baguette slices. Make sure they lead toward the cheeses.
  7. Cluster the fruit. Group the 1 cup strawberries, 0.5 cup raspberries, and 200g grapes in three different spots. This draws the eye across the board.
  8. Fill the gaps. Pour the 0.5 cup Marcona almonds and 2 oz dark chocolate squares into any remaining bald spots.
  9. The final jewel. Sprinkle the 0.25 cup pomegranate arils over the brie and gorgonzola until they look like scattered rubies.
  10. Drizzle and serve. Place the honey wand in the jam or honey just before the guests arrive.