8 oz Spanish Manchego cheese
1 package water crackers
2 oz apricot jelly
2 persimmons, sliced
10 - 12 strawberries, cut into hearts
10 - 12 raspberries
Fresh Sage leaves
Round wood pedestal board from Crate & Barrel
Cut your manchego cheese into triangles and arrange on your board making a manchego river - simply layer the triangles over one another as you create a cute "river" of cheese down the middle of your board
Place your dish of apricot jelly next to the cheese.
Cut the strawberries into little hearts - cut the stem off in a V-shaped fashion then slice the strawberry in half VERTICALLY leaving a front and back piece (2 hearts)
Add the strawberry hearts, persimmons and raspberries to the board.
Pop little sprigs of rosemary into gaps and drop a couple of fresh sage leaves onto the plate to make it look pretty!