Start by making the rosemary wreath on the centre of the platter by bending the stems to curl inward. Layer the rosemary to make the wreath look abundant. Cut the cheeses into bite size pieces and place them in the four corners of the platter. Next add the cured meats by folding each piece in half and then in half again to resemble ribbons. Tuck the slices in between the cheeses making sure that the colours create eye appeal. Add the dried fruit, olives and cherry tomatoes. Top with a few nuts on each side of the plate. Add crackers to each side and serve.
Start by making the rosemary wreath on the centre of the platter by bending the stems to curl inward. Layer the rosemary to make the wreath look abundant. Cut the cheeses into bite size pieces and place them in the four corners of the platter. Next add the cured meats by folding each piece in half and then in half again to resemble ribbons. Tuck the slices in between the cheeses making sure that the colours create eye appeal. Add the dried fruit, olives and cherry tomatoes. Top with a few nuts on each side of the plate. Add crackers to each side and serve.
