Step 1

Combine ½ cup sugar and ½ cup water in a saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes.

Step 2

Stir in cranberries until coated then using a slotted spoon, transfer to wire rack.

Step 3

Let dry for at least 1 hour.

Step 4

Working in batches, roll cranberries in remaining 1½ cups sugar until well coated

Step 5

Let dry for 1 hour.

Step 6

Lay the greenery branches/leaves on outer edge of cheeseboard. Place sliced baguette on top of greenery in an overlapping semi-circle.

Step 7

With three soft brie cheese, stack largest to smallest to form a small, tiered cake in the center of the board. Arrange walnuts around the base. Garnish cheese tiers with pomegranate seeds, leaves, and blueberries.

Step 8

Cut thin slices of Comté aged 8 months and using snowflake cookie cutter, cutting at least 4-6 snowflakes. Arrange in one section of the board, decorating with Fig & Olive Crisps and rosemary strigs as needed.

Step 9

Place bowl/jar with Castelvetrano olives at the bottom of the snowflakes. (See photo for placement)

Step 10

Cut Comté aged 24 months into triangles and arrange overlapping each other down the middle center of the board.

Step 11

Cut the rind off the Comté aged 36 months and then roughly cut cheese into bite sized chunks. Place rind on cheeseboard and using the rind as a “bowl,” refill it with the cut pieces.

Step 12

Place cup with fig jam between the 24 month and 30 month aged Comté cheese. (See photo for placement)

Step 13

Take thinly sliced Prosciutto and lay it out (gently folding strips to create a ripple effect) filling up the space between the 8 month and 24 month aged Comté cheeses

Step 14

Take thinly sliced Coppa and lay it out (gently folding strips to create a ripple effect) filling up the space between the 24 month and 30 month aged Comté cheese.

Step 15

Take Toscano salami rounds and lay out between the baguette and the Comté aged 8 months snowflakes.

Step 16

Place sliced apple near cup with fig jam and 30 month aged Comté.

Step 17

Finally, decorate greenery and empty spaced on board with sugared cranberries, rosemary, and additional berries and seeds as needed. Bon appétit!