Ingredients
1 loaf Kalamata olive bread,
warmed then sliced
1 French baguette, warmed then sliced
8 ounces triple crème Brie
8 ounces aged white cheddar,
crumbled into bite size pieces
8 ounces smoked cheddar,
sliced into rectangles
4 ounces vegan blue cheese
4 ounces blueberry vanilla goat cheese
4 ounces plain goat cheese
8 ounces cranberry goat cheese
1 cup tofu based dip
1 cup tzatziki
1 cup plain hummus
1 jar (12 ounce) marionberry habanero jelly
1 jar (2 ounce) cranberry honey
8 ounces Italian dry salami,
styled into salami roses
8 ounces peppered salami
8 ounces Genoa salami, folded
1 Calabrese salami, sliced
cup 1⁄2 sliced dill pickles
3 bunches red grapes
2 or 3 tangelos, halved
1 or 2 Granny Smith apples,
sliced and styled into “apple hearts”
1 large English cucumber, sliced
5 ounces three seed beet crackers
cup 1⁄2 grape tomatoes
cup 1⁄2 raspberries
cup 1⁄2 dried tangerines
10 slices dried mango
24 dried apricots
cup 1⁄2 pistachios, shells on
1 cup cashews
1 cup trail mix
Fresh sage leaves, for garnish
Fresh oregano sprigs, for garnish
Microgreens, for garnish
Edible flowers (such as chamomile,
Directions
Step 1
Fan out the olive bread slices down the center of the board. Place the baguette slices on each side of the board.
Step 2
Space the Brie, white cheddar, smoked cheddar, blue cheese, and goat cheeses around the board.
Step 3
Put the dips and hummus in small bowls; place on the board. Add the jelly and honey jars.
Step 4
Add the salami roses, salami skewers, salami folds, salami slices, pickles, grapes,tangelos, apples, and cucumber.
Step 5
Tuck in the beet crackers and fill in the gaps with the grape tomatoes, raspberries, dried tangerines, dried mango, dried apricots, pistachios, cashews, and trail mix.
Step 6
Garnish with the sage, oregano, microgreens, and edible flowers.
