Ingredients
Scale
- 8 oz. semi-hard cheese (e.g., aged cheddar)
- 8 oz. soft cheese (e.g., brie or triple cream)
- 6 oz. semi-soft cheese (e.g., gouda or fontina)
- 4 oz. cured meat (e.g., prosciutto, salami, or ham)
- 1 cup red grapes, halved
- ½ cup mixed olives
- ¼ cup dried figs, quartered
- ¼ cup walnuts or almonds, roughly chopped
- 2 tbsp honey
- 12–16 crackers (e.g., water crackers or baguette slices)
- Fresh rosemary or thyme sprigs for garnish (optional)
Instructions
- Arrange cheeses: Place each cheese type at spaced intervals on a large wooden board or platter.
- Add meats: Fold or roll prosciutto; fan or fan-fold salami near cheeses.
- Fruit & nuts: Scatter grapes, figs, and nuts in small clusters around the board.
- Drizzle & garnish: Lightly drizzle honey over softer cheeses; add herbs if desired.
- Fill gaps: Tuck crackers into empty spaces and serve immediately.
Notes
- Label cheeses with small chalkboard stickers if serving guests with dietary preferences.
- Bring cheeses to room temperature 30–60 minutes before serving for best flavor.
- Leftovers (if any!) keep wrapped in fridge for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Assembly only
- Cuisine: French-inspired
- Diet: Non-Diet Friendly
Nutrition
- Serving Size: 1/8 of board
- Calories: 310 Kcal
- Sugar: 7g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg
