Ingredients :
- 8 ounces prosciutto or serrano ham
- 8 ounces capicola or bresaola
- 8 ounces soppressata or genoa salami
- 4 ounces duck pâté or chicken liver duck pâté
- 1 log chevre
- 1 wedge Gouda or Fontina
- 1 wedge Roquefort blue cheese
- 4 ounces Cheddar cheese
- butter softened
- fresh honeycomb
- fig jam
- wholegrain mustard
- red grapes
- apple slices a mix of red and green
- cherries or berries
- cucumbers sliced
- carrot slices heirloom if possible
- olives and cornichons
- pickles
- Marcona almonds or other nuts
- toasted baguette slices
- flatbread crackers or pretzels
Directions :
- Select your board, then gather your meats. Imagine your board as having four quadrants, and position one type of meat in the middle of each of those four portions.
- Next, the cheeses; position the cheese you'd suggest as a pairing for each meat next two it in the quadrant.
- Using bowls or cups of jams, mustards, cherries, and/or olives, fill in the larger holes.
- Then using your desired fruits, nuts, crackers, toasted baguette slices and other ingredients, fill in the gaps. Layer and overlap when needed; step back to view the board from afar to spot any slim spots.
- Garnish with herbs, and tuck in forks, spreaders, tongs, and other utensils where needed.
