Ingredients:

  • 16 oz Triple Cream Brie (two 8 oz rounds), chilled
  • 2 small whole black peppercorns
  • 1 small triangle smoked ham
  • 4 sprigs fresh chives
  • 1 bunch heirloom carrots with greens
  • 1 cup snap peas, stringed
  • 1 bunch mixed radishes, thinly sliced
  • 0.5 lb fresh strawberries, halved
  • 1 cup fresh blackberries
  • 4 oz Prosciutto di Parma, thinly sliced
  • 4 oz Sharp White Cheddar, cubed
  • 4 oz Goat Cheese log, rolled in dill
  • 2 oz Sopressata salami, sliced
  • 0.5 cup Greek Yogurt dip
  • 0.5 cup raw almonds or walnuts
  • 4 oz multi-seed crackers
  • 1 oz honeycomb
  • 0.5 lb thin asparagus spears, trimmed

Instructions:

  1. Take the 16 oz Triple Cream Brie (the two 8 oz rounds) out of the fridge. Keep one round whole for the body and cut the second one into a smaller circle for the head and two long oval ears.
  2. Place the body round in the center bottom of your board. Place the head above it and the ears at the top. Until it looks like a cohesive bunny silhouette.
  3. Press the 2 small whole black peppercorns into the head for eyes. Add the 1 small triangle smoked ham for a nose and the 4 sprigs fresh chives for whiskers.
  4. Arrange the 1 bunch heirloom carrots (with greens) and 1 cup snap peas radiating out from the bunny. Until the board looks like a growing garden.
  5. Fan out the 1 bunch mixed radishes around the edges.
  6. Place the 0.5 lb fresh strawberries and 1 cup fresh blackberries in the empty gaps. Until no large spots of the board are visible.
  7. Fold the 4 oz Prosciutto di Parma into ribbons and tuck them next to the 2 oz Sopressata salami.
  8. Place the 4 oz Sharp White Cheddar cubes and the 4 oz Goat Cheese log (rolled in dill) on opposite corners.
  9. Sprinkle the 0.5 cup raw almonds or walnuts and the 4 oz multi seed crackers into the remaining small holes.
  10. Place the 1 oz honeycomb near the cheddar and the 0.5 cup Greek Yogurt dip in a small bowl on the side. Until the board looks lush and overflowing.