Ingredients:

  • 1 wheel (8 oz) Double or Triple Cream Brie
  • 6 oz Prosciutto di Parma, paper-thin slices
  • 4 oz Hard Salami or Soppressata
  • 1/2 cup Fig Jam
  • 1 cup Fresh Fruit (sliced Granny Smith apples and red grapes)
  • 1/4 cup Cornichons
  • 4 oz Assorted Crackers
  • 1/2 cup Raw Marcona Almonds
  • 3 sprigs Fresh Rosemary

Instructions:

  1. Position the anchors: Place the whole wheel of brie toward one side of a large wooden board or slate. Slice a small wedge out of the top to reveal the creamy interior.
  2. Place ramekins: Fill small bowls with fig jam and cornichons and place them in opposite corners of the board to create visual balance.
  3. Style the meats: Ribbon the prosciutto slices by folding them loosely and place them next to the brie. Arrange the salami in a fan pattern or shingled stack.
  4. Add fruit and crunch: Group the sliced apples and grapes in clusters. Fill the remaining gaps with assorted crackers and Marcona almonds.
  5. Garnish: Tuck fresh rosemary sprigs into the gaps for color and fragrance. Allow the board to sit at room temperature for 30-40 minutes before serving to soften the cheese.