gather ROUND
GRAZING BOARD
Serves 15-20
300g Kalamata olives
750g red seedless grapes
200g gorgonzola dolce or creamy blue
250g wedge French brie
350g wedge vintage cheddar
150g Spanish truffle cheese
100g goats camembert cheese
100g quince or cabernet paste
100g fennel & garlic salami
150g hot cacciatore or sopressa salami, thinly sliced
80g thinly sliced bresaola or coppa
100g thinly sliced prosciutto
Assortment of crackers (we used sourdough crispbreads, 3 seed crisps, cranberry & pumpkin seed crackers and wafer crackers)
½ baguette, thinly sliced
150g walnuts
1 pomegranate, broken into pieces
Baby corella pears or apples
Fresh herbs, to garnish
1. Decant olives into a small serving bowl. Arrange grapes in 3 bundles on a large grazing board, with a generous bundle in the centre.
Unwrap cheeses and place around the board with bowl of olives and quince
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