Ingredients :
- 4 ounces whole grain mustard
- 8 ounces red pepper jelly over cream cheese
- 8 ounces dill dip with fresh vegetables
- 6 ounces pitted black olives drained or pimento-stuffed green olives
- 1 bunch red grapes
- 10 ounces venison sausage or beef sausage, quartered and sliced
- 18 mini cheese balls
- 16 ham roll ups halved
- 8 pieces mozzarella string cheese sticks cut into 8 pieces each and skewered with pretzel sticks
- 8 ounces cheese sliced, or cheese curds
- 2 cups Ritz crackers or Townhouse or Club crackers
- 2 cups candied pecans
- 1 bunch fresh herbs or edible flowers, for garnish
- 1 baguette, sliced on the bias into 1/4-inch slices
Directions :
- Create some anchor points on the board with any bowls of mustard, cream cheese with red pepper jelly, dill dip, and olives. Add the grapes, still in a bunch, arranged in a position to create height.
- Arrange the sausage, cheese balls, ham roll ups, mozzarella pretzel sticks, and cheese into piles, layering and overlapping when needed (Martha calls that "shingling"). If you're leaving chunks of cheese for guests to cut themselves, make sure it's accessible on the board.
- Fill in the gaps with crackers, toasted baguette slices, and candied pecans. Garnish with herbs, edible flowers, and finally, add forks, spreaders, and picks where needed.
