• Clean your tray and place it to the side.
• Clean and dry your fruits 
• Slice your cheeses: cut the Brie into Triangles and slice the Colby jack into small rectangles.
• To make the salami bouquet, use 4-5 slices and a portion cup. Fold one slice in half, then roll it up until you have a rose. Place the rose in the portion cup.
• Repeat the fold and roll on each slice until the cup is full of roses. I used 3 bouquets for this board.
• To make the prosciutto rose, lay a slice of prosciutto on a flat surface, split it in half almost to the tip, and roll the bottom half tightly until it reaches the attached piece.
• Next, gently wrap the open half of the prosciutto around the rolled half until the whole slice is used. I created 6 roses for this board.

Assembling The Board:

• Start with your brie cheese and place it in the middle of the board. 
• Create an open circle by connecting the tip of each slice to the end of the next one in a circular motion. 
• Gently put the prosciutto roses in the middle of the brie circle closely together so they look like a bunch of roses. 
• Split the bunch of grapes in half and place them on opposite corners of the board. 
• Put the dipping bowl of honey above the Brie cheese.
• Layer the Colby jack rectangles in a straight line on both sides of the brie cheese.
• Line the two open corners of the board with the whole grain crackers and put the chocolate petit beurre biscuits under the brie circle.
• Place the salami bouquets between the crackers and grapes along the side of the board, and then place the third bouquet next to the cookies.
• Place the chocolate-covered pretzels around the honey.
• Put both berries on each side of the cookies and in between the brie and Colby cheese. 
• Pour the pistachios and walnuts in the small gaps and around the cheeses.
• Stick the chocolates and macrons in any remaining spaces on the board. 
• Sprinkle the Jordan almonds randomly around the board.
• Serve and Enjoy.