Ingredients:

  • 4 oz thin-sliced Prosciutto
  • 4 oz high-quality Deli Turkey or Roast Beef
  • 4 oz hard Salami (nitrate-free)
  • 2 large Eggs
  • 5 oz sharp aged Cheddar cheese
  • 4 oz pasteurized Goat Cheese log
  • 1 wheel (5.2 oz) pasteurized Garlic & Herb Boursin
  • 4 oz pasteurized Manchego wedges
  • 1 cup Red Grapes
  • 1/2 cup dried Apricots
  • 1/2 cup English Cucumber slices
  • 1/4 cup pasteurized Olives or Cornichons
  • 1 box (4 oz) seeded Whole Grain Crackers
  • 1 small (8 oz) sourdough Baguette, sliced
  • 1/4 cup roasted Marcona Almonds

Instructions:

  1. Boil the eggs. Place 2 large eggs in a pot, cover with water, and boil for 9 minutes. Note: This ensures the yolks are completely set and safe.
  2. Sanitize the produce. Wash 1 cup red grapes and 1/2 cup cucumber in a bowl of water with a splash of vinegar. Wait until they are bone dry before plating.
  3. Heat the deli meats. Place prosciutto, turkey, and salami on a microwave safe plate. Cover with a damp paper towel.
  4. Execute the steam. Microwave on high for 30-45 seconds until the meat is visibly steaming and hot to the touch.
  5. Check the temp. Use a thermometer to ensure the meat has reached 165°F. Note: This is the critical safety threshold for pregnancy.
  6. Toast the baguette. Slice the 8 oz sourdough and toast in the oven at 350°F (180°C) for 5 minutes until the edges are golden and they shatter when pressed.
  7. Place the cheeses. Position the Cheddar, Goat Cheese, Boursin, and Manchego in different corners of the board. Keep them at room temperature for 15 minutes for better flavor.
  8. Anchor with bowls. Put the olives and almonds in small ramekins to prevent their oils from soaking into the crackers.
  9. Fan the meats. Once the meat has cooled slightly (but is still warm), fold and fan it around the cheeses. Look for a colorful, overlapping pattern.
  10. Fill the gaps. Tuck in the grapes, apricots, cucumber slices, and crackers until no wood is visible on the board.