Charcuterie Board* Recipe

Place Brie cheese in the center of the board and cut into loose wedges to invite guests to dip.

Fan the slices of aged cheddar around the Brie in a natural arc to showcase color contrast.

Arrange Manchego wedges in a circular pattern on one side of the board.

Lay Gouda slices near the Manchego, overlapping slightly to create texture.

Fold prosciutto into loose ribbons and place in a small pile at the edge opposite the cheese.

Fan sopressata slices in a half-moon shape to balance the board.

Scatter Calabrese slices in small clusters to incorporate varied colors and spice.

Spoon apple butter into a small ramekin and set on the board for dipping.

Place fig jam in another small dish or ramekin near the fruit cluster.

Drizzle honey lightly in a circular pattern around the cheeses to add shine and sweetness without pooling.

Arrange water crackers in three clusters along the outer edge of the board.

Fan baguette slices in a separate arc to invite guests to pick up each piece.

Scatter grapes in a small cluster away from the cheese to add color and freshness.

Place marcona almonds in a neat pile near the nuts cluster.

Position mixed olives in two small piles to balance briny flavors.