# Components:
→ Meats
01 - 3.5 oz prosciutto
02 - 3.5 oz soppressata
03 - 3.5 oz smoked turkey breast
04 - 3.5 oz wild boar salami or substitute with robust salami
→ Cheeses
05 - 4.2 oz aged cheddar, cubed
06 - 4.2 oz brie, sliced
07 - 3.5 oz smoked gouda, sliced
08 - 3.5 oz blue cheese, crumbled
→ Accompaniments
09 - 1 cup mixed olives (green and black)
10 - 1 cup cornichons or small gherkins
11 - 0.5 cup whole grain mustard
12 - 0.5 cup cranberry chutney or fig jam
13 - 1 cup roasted nuts (walnuts, pecans, or almonds)
14 - 0.5 cup dried apricots
15 - 0.5 cup fresh red grapes
16 - 1 small honeycomb or 3 tbsp honey
→ Garnishes & Decorative Elements
17 - Fresh rosemary sprigs to resemble pine branches
18 - Pomegranate seeds
19 - Edible flowers (optional)
20 - Crackers and/or sliced rustic bread (optional)
# Directions:
01 - Select a large wooden board or platter as the foundation.
02 - Place cheeses in clusters on different sections of the board, leaving ample space for other components.
03 - Fan out meats in folds and rolls, resembling tree trunks and logs, layering for depth and visual interest.
04 - Spoon mustard, chutney, and olives into small bowls and position them strategically on the board.
05 - Distribute nuts, dried apricots, and fresh grapes evenly across the board for texture and flavor contrast.
06 - Tuck fresh rosemary sprigs among ingredients to mimic pine branches.
07 - Dot the arrangement with pomegranate seeds and optionally edible flowers to enhance visual appeal.
08 - Drizzle honey over blue cheese or serve honeycomb nearby for a sweet accent.
09 - Place crackers or sliced rustic bread on the board's edge or serve separately.
10 - Refrigerate until serving; bring to room temperature 20 minutes prior for optimal flavor.
