A festive platter showcasing cheeses, meats, fruits, and nuts styled as a wheat field and turkey centerpiece.
# Components:
→ Cheeses
01 - 5.3 oz sharp cheddar cheese, sliced
02 - 5.3 oz Swiss cheese, sliced
03 - 5.3 oz creamy brie, sliced or in wedges
04 - 3.5 oz Gouda, cubed
→ Cured Meats
05 - 3.5 oz prosciutto
06 - 3.5 oz salami, sliced
07 - 3.5 oz smoked turkey breast, sliced
→ Crackers & Bread
08 - 5.3 oz whole wheat crackers
09 - 5.3 oz multigrain crackers
10 - 1 small baguette, sliced
→ Fresh Fruits
11 - 1 small bunch green grapes
12 - 1 small bunch red grapes
13 - 1 pear, sliced
14 - 1 apple, sliced
15 - 1/2 cup dried apricots
16 - 1/3 cup dried cranberries
→ Nuts & Garnishes
17 - 1/2 cup roasted almonds
18 - 1/2 cup shelled pistachios
19 - Fresh rosemary sprigs
20 - 1/3 cup pumpkin seeds (pepitas)
→ Decoration
21 - 1 mini pumpkin or gourd (for turkey body)
22 - Pretzel sticks (for wheat stalks and turkey feathers)
23 - 2 black olives (for turkey eyes)
24 - 1 small piece red bell pepper (for wattle)
25 - 1 small triangle yellow cheese (for beak)
# Directions:
01 - Position the mini pumpkin or gourd at the bottom center of a large wooden board to represent the turkey's body.
02 - Fan sliced meats above the pumpkin to imitate tail feathers, alternating colors and textures for vibrancy.
03 - Arrange assorted cheeses in arcs radiating outward from the turkey body, mimicking wheat field rows.
04 - Place crackers and baguette slices in lines or curves to evoke wheat stalks.
05 - Artfully position clusters of grapes, apple and pear slices, along with dried apricots and cranberries around cheeses and meats.
06 - Fill empty spaces using roasted almonds, shelled pistachios, pumpkin seeds, and fresh rosemary sprigs.
07 - Insert pretzel sticks among cheese, fruit, and at edges to create wheat stalk effects.
08 - Attach black olives (eyes), red bell pepper piece (wattle), and yellow cheese triangle (beak) onto front of pumpkin/gourd using toothpicks.
09 - Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
