# Components:
→ Meats
01 - 3.5 oz prosciutto
02 - 3.5 oz salami
03 - 3.5 oz chorizo slices
→ Cheeses
04 - 4.2 oz brie cheese, sliced
05 - 4.2 oz aged cheddar, cubed
06 - 4.2 oz goat cheese, crumbled
→ Breads & Crackers
07 - 1 baguette, sliced
08 - 7 oz assorted crackers
09 - 3.5 oz breadsticks
→ Fresh Produce
10 - 1 cup seedless grapes
11 - 1 cup cherry tomatoes
12 - 1 cup cucumber slices
13 - 1 cup baby carrots
→ Accompaniments
14 - 2.8 oz mixed olives
15 - 2.8 oz marcona almonds
16 - 2.8 oz dried apricots
17 - 2.8 oz fig jam
18 - 2.8 oz honey
→ Herbed Greek Yogurt Dip
19 - 1 cup plain Greek yogurt
20 - 2 tbsp chopped fresh dill
21 - 1 tbsp chopped chives
22 - 1 tbsp fresh lemon juice
23 - 1 small garlic clove, minced
24 - Salt and pepper to taste
→ Roasted Red Pepper Hummus
25 - 1 can (14 oz) chickpeas, drained and rinsed
26 - 1 large roasted red pepper
27 - 2 tbsp tahini
28 - 1 small garlic clove, minced
29 - 2 tbsp olive oil
30 - 1 tbsp fresh lemon juice
31 - Salt and pepper to taste
# Directions:
01 - Combine Greek yogurt with fresh dill, chives, lemon juice, minced garlic, salt, and pepper in a bowl. Mix thoroughly and refrigerate until ready to serve.
02 - Process drained chickpeas, roasted red pepper, tahini, garlic, olive oil, lemon juice, salt, and pepper in a food processor until smooth. Add water as needed to achieve desired consistency. Transfer to a serving bowl.
03 - Arrange prosciutto, salami, chorizo, brie, aged cheddar, and goat cheese on a large serving board with attractive spacing and visual balance.
04 - Add sliced baguette, assorted crackers, and breadsticks in organized groups around the board.
05 - Distribute seedless grapes, cherry tomatoes, cucumber slices, baby carrots, mixed olives, marcona almonds, and dried apricots in the remaining spaces on the board.
06 - Place fig jam and honey in small serving bowls and position them on the board.
07 - Position bowls of herbed Greek yogurt dip and roasted red pepper hummus on the board.
08 - Garnish with fresh herbs if desired. Serve immediately.
