RecipesServes 15



  • 250g wedge cloth wrapped cheddar
  • 250g double brie wheel
  • 250g wedge blue cheese
  • 200g slice gruyere cheese
  • 200g goat cheese
  • 300g prosciutto, thinly sliced
  • 300g parma ham, thinly sliced
  • 300g salami, thinly sliced
  • 300g prosciutto, thinly sliced
  • 250g jar ROSELLA Tomato Peri Peri Chutney
  • 250g jar ROSELLA Cider Vinegar and Brandy Chutney
  • 250g jar ROSELLA Coconut and Habanero Chutney
  • 150g jar ROSELLA Cocktail Onions
  • French baguette, sliced
  • Pastry Straws
  • Crackers
  • Crisp breads


  • Arrange the cheeses (at room temperature) on a large board. Add the cured meats in small piles and then place the jars of ROSELLA chutney (with a teaspoon placed in each jar) around the board.
  • Drain the cocktail onions and transfer to a small bowl and add to the board. Add stacks of sliced bread and crackers and place the bread sticks and/or pastry straws into glasses and arrange on the board.
  • Finally, add the fruit and prepared vegetables and finish with small piles of nuts and olives to fill any spaces. Place a knife with each cheese and a small forks with the meats.

Helpful Tip

Add fruits of choice to spice up the board even more!