# Components:
→ Cheeses
01 - 3.5 oz Brie, sliced
02 - 3.5 oz aged Manchego, cut into wedges
03 - 3.5 oz blue cheese, crumbled
→ Charcuterie (optional for vegetarians)
04 - 2.8 oz prosciutto
05 - 2.8 oz dry-cured salami, sliced
06 - 2.8 oz smoked duck breast, thinly sliced
→ Breads & Crackers
07 - 1 small baguette, sliced
08 - 3.5 oz multigrain crackers
→ Fresh Fruits
09 - 1 bunch seedless grapes
10 - 1 pear, thinly sliced
11 - 1 apple, thinly sliced
12 - 1 handful fresh figs, halved (seasonal)
→ Nuts & Condiments
13 - 1.75 oz roasted almonds
14 - 1.75 oz walnuts
15 - 2.1 oz fig jam
16 - 1.4 oz honey
→ Wine Pairings
17 - 1 bottle dry Champagne
18 - 1 bottle Sauvignon Blanc
19 - 1 bottle Pinot Noir
20 - 1 bottle aged Bordeaux
# Directions:
01 - Place Brie, Manchego, and blue cheese evenly spaced on a large serving platter.
02 - Fold or roll prosciutto, salami, and smoked duck breast, placing them beside the cheeses; substitute with marinated grilled vegetables for a vegetarian alternative.
03 - Cluster sliced baguette and multigrain crackers around the platter edges.
04 - Distribute fresh grapes, pear, apple slices, figs, roasted almonds, walnuts, and place small bowls of fig jam and honey in remaining gaps.
05 - Refrigerate wines appropriately: Champagne at 46°F, Sauvignon Blanc at 50°F, Pinot Noir at 57°F, Bordeaux at 61°F.
06 - Arrange wine glasses and suggest pairings: Brie with Champagne or Pinot Noir; Manchego with Sauvignon Blanc; blue cheese with Bordeaux or honey; charcuterie with Pinot Noir; fruits and nuts with any wine, especially Champagne.
