Ingredients:

  • 8 oz summer sausage, sliced into rounds
  • 6 oz Genoa salami, thinly sliced
  • 6 oz Spanish chorizo, sliced into coins
  • 4 oz pepperoni, folded into quarters
  • 6 oz sharp white cheddar, cubed
  • 4 oz double cream brie, sliced into wedges
  • 4 oz gouda, sliced into triangles
  • 4 oz herbed goat cheese, whole log
  • 1/2 cup cornichons
  • 1/2 cup Castelvetrano olives
  • 1 cup red seedless grapes
  • 1/2 cup dried apricots
  • 1/4 cup roasted almonds
  • 1 baguette, sliced and toasted
  • 6 oz sea salt crackers
  • 1 tbsp honey

Instructions:

  1. Slice the summer sausage and chorizo into uniform coins. Fold the salami and pepperoni into quarters or ribbons to create height and volume on the board.
  2. Place small ceramic ramekins on the board in a triangular pattern. Fill them with olives, cornichons, and honey to create anchor points.
  3. Create rivers of meat by curving the sliced sausages from one bowl toward another. Nestle the cheese wedges and cubes within the curves of the meat.
  4. Fill the remaining gaps with grapes, dried apricots, and roasted almonds to ensure the board looks abundant.
  5. Arrange the toasted baguette slices and sea salt crackers around the perimeter of the board for easy access.