24x18 wooden board, cheese knives, Cutting board, Kitchen towels, Sharp Knives, small spoon
- 8 ounce brie round
- 8 ounce smoked gouda wedge
- 8 ounce blue cheese wedge
- 1 cup assorted marinated olive 1/2 placed in a small bowl or ramekin
- 1 cup jarred roasted red pepper 1/2 placed in a small bowl or ramekin
- 12 ounce cornichons drained, 1/2 placed in a small bowl or ramekin
- 4 ounce fig jam small jar, with spoon
- 1 ½ pound assorted cured meats
- 12 ounce assorted crackers
- 1 bunch red grape firm
- 5 ounce dried apricot
- 1 cup almonds
Optional:
- 1 bunch fresh rosemary for garnish
Start with a large board or platter. Place your cheeses around the board with cheese knives.Place the small bowls/ramekins with the olives, red peppers, cornichons around the board. Place the fig jam near the brie. Next arrange the meats by folding some of them for variety and fan out others flat on the board. Place the crackers in a few spots, then place clusters of grapes. Finish filling in bare spots with the dried apricots and almonds, and lastly garnish with fresh rosemary if desired.
Calories: 164kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 608mg | Potassium: 332mg | Fiber: 4g | Sugar: 16g | Vitamin A: 663IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg