Ingredients:

  • 225g aged white cheddar cheese, sliced into triangles
  • 225g double-cream Brie wheel
  • 150g goat cheese log
  • 100g prosciutto di Parma, thinly sliced
  • 150g Italian salami or soppressata, sliced
  • 100g chorizo or summer sausage, cut into 1cm rounds
  • 150g multi-grain crackers
  • 125g water crackers
  • 75g Marcona almonds
  • 100ml honey or fig jam
  • 1 bunch chilled green grapes
  • 50g pomegranate seeds

Instructions:

  1. Place three small ramekins on the board in a triangular formation: one in the top left, one near the bottom right, and one slightly off-center. Fill these with honey, jam, and almonds.
  2. Position the whole Brie wheel near one of the ramekins to serve as a structural anchor for the board.
  3. Arrange the aged white cheddar slices and the goat cheese log on opposite sides of the board to distribute the cheese profiles.
  4. Fold the prosciutto slices into ribbons and place them in the center; fan out the salami and chorizo rounds around the cheese wedges.
  5. Fill the remaining gaps with multi-grain and water crackers, the bunch of green grapes, and a final garnish of pomegranate seeds for color and acidity.