A vibrant board showcasing cured meats, cheeses, dips, fresh produce, crackers, and nuts for sharing.
# What You'll Need:
→ Cured Meats
01 - 4.2 oz prosciutto
02 - 4.2 oz salami
03 - 4.2 oz smoked ham
04 - 3.5 oz chorizo slices
→ Cheeses
05 - 5.3 oz brie, sliced
06 - 5.3 oz aged cheddar, cubed
07 - 4.2 oz gouda, sliced
08 - 3.5 oz blue cheese, crumbled
→ Dips
09 - 3.5 oz hummus
10 - 3.5 oz tzatziki
11 - 3.5 oz roasted red pepper dip
→ Crackers and Breads
12 - 5.3 oz assorted crackers including multigrain and water crackers
13 - 3.5 oz baguette, sliced
14 - 3.5 oz breadsticks
→ Fresh Produce
15 - 1 cup red grapes
16 - 1 cup green grapes
17 - 1 cup cherry tomatoes
18 - 1 cup cucumber slices
19 - 1 red bell pepper, sliced
20 - 1 cup baby carrots
→ Nuts and Extras
21 - 0.5 cup mixed nuts including almonds, cashews, and walnuts
22 - 0.5 cup pitted olives, green and black mixed
23 - 0.25 cup dried apricots
24 - 0.25 cup dried figs
25 - Fresh rosemary and thyme sprigs for garnish
# How to Make It:
01 - Arrange cured meats in loose folds or rolls on a large serving board or platter as the foundation.
02 - Place cheese selections around the board, spacing them evenly throughout for optimal visual balance and guest access.
03 - Spoon dips into small individual bowls and nestle them strategically among other items on the board.
04 - Fan out assorted crackers, baguette slices, and breadsticks in various sections around the board.
05 - Fill empty spaces with grapes, cherry tomatoes, cucumber slices, bell pepper strips, and baby carrots for color contrast.
06 - Distribute mixed nuts, olives, dried apricots, and figs in small clusters throughout the board.
07 - Garnish the finished board with fresh rosemary and thyme sprigs for visual appeal and aromatic enhancement.
08 - Serve immediately and replenish items as needed throughout the event to maintain abundance and appeal.
