The Fanciest Cheese Board

5 from 5 votes

This fancy cheese board is so easy to prepare and assemble with no complicated ingredient arranging!

Prep Time30

Cook Time0

Assembly Time15

Total Time45

Course: Appetizer

Cuisine: International

Diet: Kosher

Servings: people

Calories: 369kcal

Start with 2 different size glasses. A wine glass and champagne glass are perfect. Fold 10 slices of calabrese over the edges of the larger glass to make your biggest rose. To get a perfect rose, overlap each slice as you wrap them over the edge. Once done, turn the glass over, and remove the rose. Set it aside.
Use the smaller glass to make the pepper salami and soppressata roses. I used about 10-12 slices of each. Set them aside.
To make prosciutto roses, use kitchen scissors to cut a slice of prosciutto in half (don't remove the plastic separating it from other slices - it makes it easier to cut). Once sliced in half, fold the 2 slices in half. Roll each slice into a rose. Repeat with at least 4-5 more slices.
If you're making this board ahead of time, place all of your roses in a container with a lid and refrigerate.

Use a knife that's longer than the width of your brie to easily slice the cheese in a perfect X, then continue to slice the pieces in half, and so on. Slicing this way makes it easier to ensure your pieces are perfectly sized.
To make the topping, chop ¼ cup walnuts and about 2-4 dried apricots into tiny pieces. Add about ¼ teaspoon fresh thyme leaves. Place in a container with a lid, and refrigerate if making ahead. (You'll add a drizzle of honey just before serving).

Chop the aged gouda into small bite-size pieces. Set aside. Slice the Swiss into slices that will be nicely sized for a cracker. Not to thick, not too thin. Place them in a container with a lid and refrigerate until ready to assemble.

First, add the roses on the edge of the left side of the board. Place the 3 larger roses in the center, then add the little garden of prosciutto roses around them. Place the sliced brie a few inches from the roses. Place the sliced Swiss a few inches from the brie, making sure the slices don't fall over. Place the triple cream a few inches from the Swiss.
Place the chopped gouda on the right edge of the board. Just make sure the cheeses and roses are equally spaced out.
Place 4-8 crackers on each side of the cheeses and roses, then fill in the space to the left of the gouda with blackberries.
Place about 1½ tablespoons of marmalade on the triple cream.
Place a small bunch of grapes in the space between the triple cream and sliced Swiss.
Garnish mint around the edges, and sprinkle snack mix and chocolate-covered cashews where space is available along the edges. Optionally garnish with English daisies.

If you want to make the board less sweet, you can replace the marmalade or apricot-walnut topping with:

See post for detailed instructions with photos of the process.

Nutrition information is an estimate.