Take the cheeses out of the fridge for at least half an house to allow them to reach room temperature.
Remove the sticky labels from the cheeses and cut the cheeses into wedges or cubes (please see our cutting guide for step-by-step instructions) before placing them on the sharing board. We like to present the wedges with the wax on to add a splash of colour.
Place the jar of chutney on the sharing board (or decant it into a bowl if preferred).
Separate and gently fold the slices of speck (or vegetarian alternative) and place them on the board.
Add the fruit, followed by the grissini and crispbreads.
Garnish with the pecans, almonds, dark chocolate and rocket leaves.
Serve with a glass of prosecco.
Share This Recipe:
Sign up to our newsletter
Sign up to our newsletter to receive our latest news and offers.