Mediterranean feast board

METHOD

1. Take the cheeses out of the fridge for at least half an hour to allow them to reach room temperature.
2. 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.
3. Place the jars of chutney on the sharing board (or decant them into bowls if preferred).
4. Separate and gently fold the slices of Serrano ham (or vegetarian alternative) and place it on the board.
5. Add the sliced peach, raisins and olives, followed by the crackers and crispbreads.
6. Garnish with almonds, walnuts, dark chocolate and a few sprigs of fresh thyme.
7. Serve with a chilled glass of cava or prosecco.