Ingredients:

  • 1 lb (450g) Summer Sausage, smoked
  • 4 oz (115g) Genoa Salami, thinly sliced
  • 4 oz (115g) Pepperoni
  • 6 oz (170g) Sharp White Cheddar, cubed or sliced
  • 6 oz (170g) Brie
  • 4 oz (115g) Goat Cheese
  • 1/2 cup (60g) Cornichons
  • 1/2 cup (75g) Olives
  • 1 cup (150g) Mixed raw almonds
  • 1 cup (150g) Seedless red grapes
  • 1/2 cup (75g) Dried apricots
  • 3 tbsp (45g) Fig jam
  • 1 box (150g) Assorted crackers

Instructions:

  1. Slice the summer sausage into 1/4 inch rounds. Create a fan effect by slicing almost all the way through at an angle and gently pressing down to spread the slices.
  2. Fold the salami and pepperoni into roses by folding slices in half and quarters, then overlapping them tightly in a circle.
  3. Place ramekins on the board as anchors; fill them with fig jam, olives, and cornichons. Position the Brie and goat cheese at opposite ends of the board for visual balance.
  4. Arrange the summer sausage fans and salami roses around the ramekins, clustering the cubed white cheddar near the summer sausage.
  5. Fill remaining open spaces with grapes and dried apricots, scatter almonds over the top, and fan the crackers around the outer perimeter of the board.