Ingredients:

  • 4 oz prosciutto or salami, sliced thin
  • 6 oz chicken breast skewers, seasoned with lemon and oregano
  • 3 large hard boiled eggs, halved
  • 5 oz pasteurized extra-sharp white cheddar, cubed
  • 4 oz pasteurized goat cheese log
  • 150g pasteurized Boursin
  • 4 oz Manchego cheese, aged at least 12 months
  • 150g whole grain crackers
  • 1 large English cucumber, sliced into rounds
  • 1 cup fresh blueberries or raspberries
  • 130g Marcona almonds, roasted and salted
  • 1/2 cup Castelvetrano olives, pitted

Instructions:

  1. Place 3 large eggs in boiling water for 9 minutes, then immediately shock in an ice bath. Note: This stops the cooking and makes them easy to peel.
  2. Heat 4 oz of prosciutto or salami in a dry skillet over medium high heat until the edges curl and sizzle.
  3. Grill the 6 oz of chicken skewers until the internal temperature hits 74°C.
  4. Prepare the English cucumber into thick rounds and wash the blueberries thoroughly. Note: Washing produce is vital to remove soil borne pathogens.
  5. Place the 150g of Boursin and the 4 oz goat cheese log on opposite sides of the board.
  6. Fan out the 4 oz of Manchego and the 5 oz of cheddar cubes near the center.
  7. Nest the seared meats and halved eggs in the gaps between the cheese.
  8. Pour the 130g of Marcona almonds and 1/2 cup of olives into small ramekins.
  9. Place the 150g of whole grain crackers in a river pattern across the board.
  10. Scatter the blueberries across the remaining spaces for a pop of color.