Boursin Thanksgiving Cheeseboard

YOUR TURN TO CREATE

Start by decorating the cornucopia. Fill with grapes, apples, squash and lemon or eucalyptus leaves. Arrange organically and allow ingredients to spill out.
For the charcuterie, start by placing the Boursin in the bottom left corner and cranberry preserves in bottom right.
Place the dried oranges so that they frame the Boursin Cheese.
Cut the green pear in half and remove the seeds and slice thinly then fan out.
Arrange the slices like a fan and place in the upper left corner, next to the cornucopia decoration and on bottom right just below the cornucopia.
Arrange flatbread crackers around the cranberry preserves.
Cut the fig in half and place some next to the dried orange and some in the upper right corner, next to the cornucopia.
Fan up the fruit crackers to circle the Boursin cheese.
Then, place persimmon and dried oranges on each side of figs.
Cut an apple in half and remove the seeds. Place half on a cutting board and cut into thin slices. Discard the edges and divide into two fans.
Fold bresaola in half and then fold in half again to shape like a rose. Place this next to the green pear.
Then, place green olives next to the cranberry preserves.
Finally, place the prosciutto next to the apples and persimmon.
Sprinkle pistachio where there are still large open gaps on the board.

Boursin® Thanksgiving Cheeseboard