Directions
- Anchor the Board: Place your two small bowls on the board first—one for the pâté and one for the fig jam. If you prefer your whipped feta in a bowl, place that as a third anchor.
- Add the Cheeses: Position the Camembert wheel in the center. Place the wedges of blue cheese and cheddar on opposite corners of the board to create balance.
- Style the Meats: * Fold the ham and roast beef into loose "ribbons" or piles to add height.
- The Bread & Pears: Place the toasted baguette slices in a few different clusters around the board. Tuck the blue-cheese-stuffed pears into any larger gaps.
- Fill the Gaps: Use the strawberries, grapes, and blueberries to fill every remaining small space. The board should look abundant and overflowing.
- The Finishing Touch: Scatter raw walnuts over the remaining empty spots and serve at room temperature for the best flavor.
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Ingredients
- Whipped Feta: 200g Feta cheese, 100g Greek yogurt, 1 tbsp olive oil, and a squeeze of lemon juice (blended until smooth)
- Pâté: 1 small bowl of coarse farmhouse pâté or duck liver mousse
- 100g Salami (thinly sliced)
- 100g Black Forest Ham or Prosciutto (folded into ribbons)
- 100g Smoked Roast Beef or Pastrami
- Crispy Jalapeño Bacon: 6-8 strips of bacon, fried until crisp with sliced jalapeños and a drizzle of honey
- 1 wheel of Camembert or Brie (scored on top)
- 1 wedge of Blue Cheese or Gorgonzola
- 1 wedge of mature White Cheddar
