Ingredients:
- 200g Prosciutto di Parma, thinly sliced
- 150g Smoked Turkey Breast, nitrate-free
- 150g Bresaola, air-dried salted beef
- 200g Aged Sharp Cheddar, 1 wedge
- 150g Fresh Chèvre, 1 log
- 250g Camembert, 1 wheel
- 2 cups Rainbow Heirloom Carrots, slivered
- 1 English Cucumber, sliced into rounds
- 1 pint Sugar Snap Peas, blanched
- 1 cup Radishes, halved
- 1 cup Beetroot Hummus
- 0.5 cup Truffle-infused Honey
- 1 cup Marcona Almonds, roasted with sea salt
- 1 cup Castelvetrano Olives
Instructions:
- Anchor the Layout: Place 4-5 small ramekins and bowls on a large wooden board or butcher paper. Space them unevenly to serve as stations for the beetroot hummus, olives, and truffle honey.
- The Protein & Cheese River: Position the aged cheddar, chèvre, and Camembert near the bowls. Fold the prosciutto into fans, the turkey into ribbons, and the bresaola into loose stacks, snaking them between the bowls to create movement.
- Filling the Negative Space: Tuck the cucumber rounds, heirloom carrots, and radishes into the remaining gaps. Use the sugar snap peas to add bright green highlights throughout the board.
- Finishing Touches: Scatter Marcona almonds into any tiny remaining spaces and place cheese knives at each cheese station.