Directions

1. Smooth Montchevre Mike’s Hot Honey Goat Cheese log into a 6-ounce bowl or ramekin.
2. Arrange salami and prosciutto around cheese in sections, slightly overlapping the edges of each piece for a layered effect.
3. Add olives and cornichons in small piles around cheese and meat, creating pockets of color and texture. Slice the Persian cucumber into thin rounds, then tuck them alongside the olives for a pop of green.
4. Place potato chips in the center of the board with seeded crackers on opposite sides to create balance. Fill in gaps with Marcona almonds to add a nutty crunch. Serve extra chips and crackers on the side.
5. Pour honey into a small dipping dish.
6. Tuck sprigs of rosemary and thyme between elements on the board to add a fragrant, festive touch.