Cheeses: aged Gouda, Manchego, Roquefort blue, blueberry goat cheese (I used Trader Joe’s)
Meats: prosciutto and Trader Joe’s peppered salami
Fruits/ veggies: raspberries, blackberries, red pear, red grapes, strawberries, cherries, radish, purple kale (for garnish)
Extras: chocolate covered blueberries (Trader Joe’s), dark chocolate bark, pepper jelly, grapefruit marmalade (Trader Joe’s), beet crackers (Trader Joe’s), Kalamata olives, French bread slices
1. Place your cheeses on your board first evenly spacing them so that they aren’t close together. Cut about half of each cheese into bite size pieces and pile it beside the remaining wedge. You don’t have to cut up the blueberry goat cheese but be sure to place a knife beside it for spreading!
2. Next place your prosciutto and salami on the board (I did a couple of different piles beside each cheese). Tear or cut your meats into bite sized pieces as you are doing this.
3. Add any of your “extras” that need to go in bowls next. I used small white bowls to hold the chocolate covered blueberries, peppery jelly, grapefruit marmalade, and olives. Place a spoon or fork inside each dish for easy serving. Like the cheeses, space these evenly across the board so that none of them are too close together.
4. Now you can add your fruit and veggies! I like to do several different small piles of each so that the color is evenly distributed throughout the board. Try to place different colors next to each other so that they pop (for example- I kept the blackberries further away from the blueberry goat cheese because they are very similar colors and would blend in. Instead I put some bright strawberries and beet crackers next to the blueberry goat cheese which really pops!
5. Fill in the rest of the holes or empty spaces with the remaining extras you have: bread, crackers, dark chocolate bark, etc.
6. Finish by adding a few pieces of purple kale as garnish around the edges, tucking it under any bowls or ingredients as needed to secure it.