Holiday stocking-shaped board featuring cured meats, artisan cheeses, fruits, nuts, and savory garnishes.
# 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)
# Method steps:
01 - On a large board or platter, sketch or outline the shape of a Christmas stocking with parchment paper to use as a guide, if desired.
02 - Place cheeses in clusters to form the base and toe sections of the stocking.
03 - Fold and layer the prosciutto, salami, and soppressata along the side and ankle parts, alternating colors and textures for visual appeal.
04 - Fill empty spaces with clusters of grapes, raspberries, and pomegranate seeds to enhance the festive presentation.
05 - Arrange dried apricots, figs, mixed olives, and cornichons in small groups across the board.
06 - Surround the board with sliced baguette and assorted crackers, shaping them around the edges or forming a cuff at the top.
07 - Drizzle honey or set fig jam in a small bowl alongside the board.
08 - Decorate generously with fresh rosemary, thyme sprigs, and edible flowers for a festive touch.
09 - Present immediately and replenish items as needed during the gathering.
