Artisan cheeses, cured meats, fruits, and nuts arranged to evoke a wheat field with turkey-inspired details.
# 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)
→ For Decoration
21 - 1 mini pumpkin or gourd (turkey's body)
22 - Pretzel sticks (wheat stalks and turkey feathers)
23 - 2 black olives (turkey's eyes)
24 - 1 small piece red bell pepper (wattle)
25 - 1 small triangle yellow cheese (beak)
# Method:
01 - Place 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 mimic turkey tail feathers, alternating colors and textures for a vibrant look.
03 - Position assorted cheeses in arcs radiating outward from the turkey body, evoking wheat field rows.
04 - Arrange crackers and baguette slices in lines or curves to resemble wheat stalks.
05 - Distribute clusters of grapes, sliced apples and pears, plus dried fruits around cheeses and meats for color and texture.
06 - Fill gaps with roasted almonds, pistachios, pumpkin seeds, and fresh rosemary sprigs to add dimension.
07 - Use pretzel sticks among cheese, fruit, and at edges to reinforce the wheat stalk motif.
08 - Attach black olives for eyes, red bell pepper for wattle, and yellow cheese triangle for beak to the front of the pumpkin using toothpicks if needed.
09 - Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
