Vibrant board with cured meats, artisan cheeses, fruits & accompaniments in a festive stocking design.
# Components:
→ Meats
01 - 3.5 oz prosciutto
02 - 3.5 oz Genoa salami, thinly sliced
03 - 3.5 oz spicy soppressata, thinly sliced
04 - 1.75 oz coppa or bresaola (optional)
→ Cheeses
05 - 3.5 oz aged cheddar, cubed
06 - 3.5 oz brie, sliced
07 - 3.5 oz manchego, sliced
08 - 2.8 oz goat cheese, formed into small rounds
→ Fresh & Dried Fruits
09 - 1 cup seedless red grapes
10 - 1 cup fresh raspberries
11 - 1 small pomegranate, seeded
12 - ½ cup dried apricots
13 - ½ cup dried figs, halved
→ Accompaniments
14 - ½ cup mixed olives
15 - ¼ cup cornichons or mini gherkins
16 - ½ cup candied pecans or walnuts
17 - ½ cup honey or fig jam
→ Crackers & Bread
18 - 1 baguette, sliced
19 - 1 box assorted crackers
→ Garnish
20 - Fresh rosemary and thyme sprigs
21 - Edible flowers (optional)
# Directions:
01 - On a large board or platter, sketch or outline the shape of a Christmas stocking using parchment paper as a guide if desired.
02 - Place the cheeses in clusters to form the base and toe of the stocking.
03 - Fold and layer the meats along the side and ankle sections, alternating colors and textures for visual appeal.
04 - Fill in spaces with clusters of grapes, raspberries, and pomegranate seeds to create a vibrant and festive appearance.
05 - Arrange dried fruits, olives, and cornichons in small groups throughout the board for variety.
06 - Arrange sliced baguette and assorted crackers around the edges or in a cuff shape at the top of the stocking.
07 - Drizzle honey or place fig jam in a small bowl to accompany the arrangement.
08 - Generously garnish with fresh rosemary, thyme, and optional edible flowers for a festive touch.
09 - Serve immediately, replenishing as needed during the gathering.
