Ingredients:

  • 1 (8 oz) Wheel of Brie, cold
  • 6 oz Sharp White Cheddar block
  • 4 oz Goat Cheese log
  • 4 oz Prosciutto di Parma, thinly sliced
  • 4 oz Salami Napoli or Soppressata
  • 1 cup Fresh Raspberries
  • 1 cup Strawberries, sliced vertically
  • 1/2 cup Pomegranate seeds
  • 1/4 cup Honey or Fig Jam
  • 1 box (4.5 oz) Beet-infused crackers
  • 1/2 cup Toasted Marcona almonds
  • 2 oz Dark chocolate shards, 70% cacao
  • 3 sprigs Fresh mint leaves

Instructions:

  1. Take the cold 8 oz Brie wheel and use your heart cutter to press firmly into the center. Note: Keep the heart piece to place elsewhere on the board.
  2. Place the Brie wheel on the board and fill the heart shaped hole with 1/4 cup jam or pomegranate seeds until overflowing and vibrant.
  3. Cut the 6 oz Cheddar into triangles. Note: Slicing at an angle creates more visual interest than standard cubes.
  4. Fold the 4 oz Prosciutto into loose ribbons and fan out the 4 oz Salami until it looks like a textured river.
  5. Arrange the 4.5 oz box of beet crackers in a sweeping curve around the cheese.
  6. Place the 4 oz Goat cheese log and press the 1/2 cup pomegranate seeds into the surface until fully encrusted and sparkling.
  7. Tuck the 1 cup raspberries and 1 cup strawberries into the empty gaps.
  8. Sprinkle the 1/2 cup Marcona almonds and 2 oz chocolate shards in the remaining small holes.
  9. Use a wand to lightly coat the cheddar and almonds until they glisten under the light.
  10. Place the 3 mint sprigs near the red fruit until the colors contrast sharply.