ounces 61⁄2 vegan chive cashew cheese
1 wedge (41⁄2 ounces) cave aged blue
in cheese, cut half horizontally
4 ounces goat cheese with
chocolate chips or cranberries
4 ounces medium cheddar, thinly sliced
7 garlic stuffed green olives
3 ounces raspberry marionberry or
raspberry fruit spread
1 jar (2 ounce) Meyer lemon honey
2 clementines, sectioned
1 Granny Smith apple, thinly sliced
cup 3⁄4 blackberries
3 in Medjool dates, sliced half
12 dried tangerines
6 pita crackers
cup 1⁄2 dill pickle almonds
cup 1⁄4 mixed nuts
cup 1⁄4 coconut cashews
cup 1⁄4 shelled pistachios
Fresh basil leaves, for garnish
1. Place the chive cheese, blue cheese, on the board
2. Fill ramekins with the olives and fruit spread. Place them on the board along with the honey jar.
3. Add the clementines, apples, and blackberries. Fill in the gaps with the dates, dried tangerines, crostini, crackers, almonds, mixed nuts, cashews, and pistachios.
5. Garnish with fresh basil and sage leaves.
Add a dipper to the honey, if desired.