Ingredients:

  • 12 oz summer sausage, sliced into thin rounds
  • 4 oz Genoa salami, folded into quarters
  • 6 oz aged sharp cheddar, cubed
  • 6 oz double cream brie
  • 4 oz Manchego cheese, shaved into shards
  • 4 oz pepper jack cheese, cubed
  • 1 baguette, sliced and toasted
  • 2 cups multi-grain crackers
  • 1/2 cup Marcona almonds, toasted
  • 1 cup red grapes
  • 1 medium Granny Smith apple, thinly sliced
  • 1 tbsp lemon juice
  • 1/2 cup Castelvetrano olives
  • 1/2 cup dried apricots, halved
  • 2 tbsp honey
  • 2 tbsp fig jam
  • 2 tbsp Dijon mustard
  • 1 sprig fresh rosemary

Instructions:

  1. Place the harder cheeses in the refrigerator for 20 minutes before slicing to ensure clean, sharp edges.
  2. Slice the summer sausage into thin, uniform rounds.
  3. Thinly slice the Granny Smith apple and toss with lemon juice to prevent browning.
  4. Position small ceramic bowls filled with fig jam, olives, and Dijon mustard on the board to act as anchors for the layout.
  5. Place the Brie and the wedge of Manchego on opposite sides of the board to create visual balance.
  6. Arrange the summer sausage and salami in curving lines that wind around the bowls.
  7. Pile the cubed cheddar and pepper jack in small, tight heaps near the meats.
  8. Fill the remaining larger gaps with toasted baguette slices and multi-grain crackers.
  9. Use grapes, dried apricots, and almonds to fill any remaining small voids on the board.
  10. Drizzle honey over the Brie and garnish the board with a sprig of fresh rosemary.