Ingredients:

  • 1 lb beef summer sausage, sliced into rounds
  • 4 oz genoa salami, folded into quarters
  • 6 oz sharp cheddar, cubed
  • 6 oz brie, wedge
  • 6 oz gouda, sliced into triangles
  • 1 cup red grapes
  • 1 cup blueberries
  • 1 medium granny smith apple, thinly sliced
  • 8 oz english cucumber, sliced into rounds
  • 1 cup baby carrots
  • 2 cups assorted crackers
  • 1/2 cup salted almonds
  • 4 oz kalamata olives
  • 2 tbsp honey

Instructions:

  1. Slice the summer sausage into consistent 1/4-inch rounds. Fold salami slices into quarters or arrange into roses. Cube the cheddar into bite-sized pieces and slice the gouda into thin triangles.
  2. Place small ceramic bowls containing olives, nuts, and honey on the board to act as structural anchors. Position the brie wedge and summer sausage near these bowls.
  3. Arrange crackers in curving lines between the bowls and meats. Fill remaining gaps with grape clusters, berries, and sliced apples, then tuck in cucumbers and carrots.
  4. Drizzle honey over the brie and scatter remaining nuts or berries over the top for a final pop of color.