A Garden Table for Twelve
A late-summer grazing table for 12. Cheese, charcuterie, vegetables, dips, bread.
Method
Take the brie out of the fridge 30 minutes before serving. Cube the cheddar and the blue; set aside.
Lay the cheeses on the board in a loose S-curve: cheddar at 10 o'clock, brie in the center, blue at 2 o'clock.
Tuck the prosciutto and sopressata in and around the cheeses — torn prosciutto in small clusters, sopressata fanned out.
Place the cherry tomatoes, artichokes, and roasted peppers in three small dishes or directly on the board in three loose piles.
Place the olive tapenade and hummus in small dishes near the bread.
Fan the baguette slices along the bottom of the board. Tuck the grapes in clusters between the cheeses. Sprinkle the almonds over the board.
Lay the rosemary sprigs across the top as a scent marker. Serve at room temperature with a separate knife for each cheese.
Negative space is the dish. A crowded board is a sad board.