Ingredients

The following ingredients have 7 Servings
  • 1 4- ounce La Bonne Vie Cranberry and Cinnamon Goat Cheese
  • 1 8- ounce Président Brie wheel
  • 1 7- ounce Van Kaas Gouda
  • 1 8- ounce Ponce De Leon Trading Co. Manchego
  • 1 1- ounce Treasure Cave Blue Cheese Wedge
  • 1 17- ounce container Roasted Red Pepper Hummus
  • 1 3- ounce jar Savannah Bee Co. Honey for Cheese
  • 1 8.5- ounce Dalmatia Fig Spread
  • 1 8- ounce Columbus Italian Dry Salame
  • 5 slices prosciutto (slice very thin)
  • 1 8- ounce Take and Bake Baguette Loaf
  • 1 4.4- ounce package Monet Pepper and Poppy Wafer Crackers
  • 2 pounds red grapes
  • 6.5- ounces dried apricots (some sliced)
  • 7.75- ounces crystallized ginger (some sliced)
  • fresh herbs (I used sage and fresh cranberries for decoration)

Instruction

  • Bake the baguette according to package directions and cut into 1/2-inch slices.
  • Beginning clockwise starting at 6 o'clock, place the goat cheese.
  • Working in a clockwise motion, place the Brie, at about 9 o'clock, followed by the Gouda, Manchego and Blue Cheese, all evenly spaced.
  • The Blue should always be presented at the end of the board as it is the strongest in taste, regardless of its' firmness.
  • Next place the hummus, honey and fig spread in attractive vessels or bowls and arrange on the board. I put the hummus in the middle, the honey on the lower left between the goat and brie and the fig spread to the left of the Goat near the Blue.
  • Attractively arrange the bread slices on the board between the Manchego and Brie.
  • Do the same with the crackers between the Brie and Gouda.
  • Place the grapes, apricots and ginger in various places around the board.
  • Complete the board with fresh herbs and dot with fresh cranberries.