Ingredients:

  • 150g Sharp Grass-Fed White Cheddar
  • 125g Goat Cheese log
  • 100g Manchego cheese
  • 100g Prosciutto di Parma, thinly sliced
  • 100g Bresaola, air-dried beef
  • 2 large hard-boiled eggs, halved
  • 1 cup multi-seed crackers
  • 0.5 cup raw walnuts
  • 1 cup sliced cucumber rounds and watermelon radishes
  • 0.5 cup fresh blackberries
  • 1 medium Honeycrisp apple, sliced
  • 0.25 cup whole grain mustard
  • 2 tbsp raw honey
  • 0.5 cup pitted Kalamata olives
  • 5 cornichons

Instructions:

  1. Remove the cheddar, goat cheese, Manchego, bresaola, and prosciutto from the refrigerator 30 minutes prior to assembly to allow lipids to soften and flavors to bloom.
  2. Place the whole grain mustard, honey, and Kalamata olives into small individual ceramic ramekins and position them as anchors on the board.
  3. Arrange the three types of cheeses in a triangular formation around the ramekins to guide the flow of the board.
  4. Artfully fold the prosciutto and bresaola; place them in the gaps alongside the halved hard-boiled eggs.
  5. Fill remaining spaces with multi-seed crackers, walnuts, cucumber rounds, radishes, and fresh fruit.
  6. Garnish with fresh herbs if desired and serve immediately while at room temperature.