German Style Spring Rolls

spring rolls


1-2 cups Sauerkraut drained
1 Brandt Kolbassa Chub, Turkey Kolbassa Chub or Extra Lean Kolbassa Chub finely chopped
1/2 cup grated carrot
1 small onion finely chopped
1 tbsp vegetable oil
paprika, salt and pepper to taste
25 spring roll wraps
1 egg slightly beaten
vegetable oil for fying


In pan saute onion in oil until soft. Add grated carrot and sauerkraut. Saute for 2 minutes. Add finely chopped Kolbassa Chub and continue to cook for 10 minutes.

Add paprika, salt and pepper to taste. Place 1 tbsp of filling in each spring roll wrap. Brush edges of spring roll wrap with beaten egg. Roll up spring roll and fry until golden brown.

Mini Sausage Snackers



Brandt Mini Farmer Sausage
Mini Buns or Dinner Rolls
Lakeview Fun Pack Sugar Free
Lakeview Triple Treat


Mini Farmer Sausages can be boiled or heated through in the microwave.
Great for back to school lunches served with a Lakeview Fun Pack Sugar Free or Lakeview Triple Treat cup.

Asparagus, Swiss Cheese and Prager Ham Bundles

spring rolls


12 asparagus blanched
12 thin slices of Brandt Prager Ham
6 thin slices of Swiss Cheese
4 sheets of Phyllo
1/2 cup melted butter


Preheat oven to 350° F. Place one sheet of Phyllo on counter. Brush with melted butter. Repeat with other three sheets.

Cut into 12 equal squares. In each square place 1 slice Prager Ham, 1/2 slice of swiss cheese and 1 asparagus. Roll pastry around filling to form a bundle. Place on baking sheet and brush top with butter. Repeat.

Bake for about 15 minutes or until golden brown.

Stuffed Mushrooms

spring rolls Ingredients:

2 pkgs button mushrooms
1 large red pepper
1 medium onion
2 tbsp cream cheese
2 tbsp butter
1 tbsp olive oil
1/4 tsp each of salt & pepper
1/3 cup Parmesan Cheese
2 tbsp Brandt Gourmet Liver Sausage
1/3 cup bread crumbs


Preheat oven to 350° F. Clean mushrooms and gently remove stems. Place mushroom stems in a food processor and chop until very fine.
Set aside. Chop onions in food processor until finely chopped. Set aside. Chop red pepper in food processor until very fine. Set aside.

In a frying pan melt butter and olive oil. Saute onions for about 2-3 minutes. Add red pepper and saute for 5 minutes. Add mushroom stems and cook for another 5 minutes. Add salt, pepper, cream cheese and Liver Sausage. Stir in bread crumbs to bind filling. Spoon filling in mushroom caps.

Place in an oven proof baking dish, filling side up and sprinkle with Parmesan Cheese. Bake uncovered for 20-25 minutes or until mushroom tops are golden brown and water has evaporated.

Mini Appetizer Skewers

mini skewers

½ lb (250 g) Brandt Honey Maple Ham
½ lb (250 g) Brandt Old Fashioned Beef Salami
½ lb (250 g) Brandt Jagdwurst Sausage
½ lb (250 g) Brandt German Salami
½ lb (250 g) Brandt Mexican Salami
1 package (500 g) Brandt Mini Smoked Farmer Sausage

Create your own combination! Place slices of sliced meat onto individual skewers. Intersperse with cheese, olives, pickled onions, vegetables and fruit as desired. Serve with a variety of easy, already prepared dipping sauces.

Tip: allow 5 skewers per person.

Dipping Sauces – save time and provide a selection of ready- made dips and sauces.

Tzatziki dip
Ranch salad dressing
Honey Dijon salad dressing
Grainy Dijon mustard
Red chili pepper jelly

Sausage & Cranberry Tarts

sausage cranberry tarts

1 lb (500g) Brandt Cooked Bratwurst or Smoked Farmer Sausage
½ cup (125mL) chopped Leeks
2/3 cup (150mL) coarsely chopped Fresh or Frozen Cranberries
½ tsp (2 mL) ground Allspice
¾ cup (175 mL) Whipping Cream
30 – 2" frozen unsweetened Tart Shells, thawed following packaging directions.

Remove pork sausage from casings and crumble. Sauté over medium heat about 2 minutes. Add leeks, cranberries and allspice. Stir and cook until leeks are tender, about 2 minutes. Stir in cream; sauté until mixture thickens, about 1 minute. Spoon into tart shells. Bake in a preheated 400° F 12-14 minutes or until golden. Serve hot.

Tip: Leeks may be replaced with onion.

Yield: 30

Adapted from Recipe courtesy of Ontario Pork

Smoked Prager Ham

smoked prager ham

To serve as an appetizer


200 grams thinly sliced Brandt Smoked Prager Ham
2 medium ripe pears; core and cut into wedges
Handful of arugula salad (1or 2 bunches)
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp lime juice
add salt and freshly ground pepper


In a serving dish fold each slice of the prager ham. Spread a few drops of lime juice and freshly ground pepper over the ham. Wash and dry the arugula salad and toss it with the olive oil, the balsamic vinegar and the salt & pepper. Divide the arugula salad among the plates and arrange the pear wedges on top of the arugula salad.

Party Platter

party platter


Assortment of Brandt's cold cuts, salamis and hams
300 grams Brandt Hungarian Salami
300 grams Brandt Spiced Ham
300 grams Brandt Pepperseed Salami
300 grams Brandt Black Forest Ham
300 grams Brandt Smoked Prager Ham
300 grams Havarti Cheese
Extra virgin olive oil, optional
Freshly ground black pepper
Fresh parsley sprigs for garnish


Arrange sliced meats on a large platter. Slice cheese as desired. Drizzle with oil, if desired, and sprinkle with freshly ground pepper. Arrange on the large platter with pepper and asparagus. Garnish with fresh parsley sprigs.

Smoked Turkey Salad with Argula, Figs and Gorgonzola with Assorted Pfalgraf Cakes

smoked turkey salad with argula figs and gorgonzola

200 g Brandt Flat Smoked Turkey Breast
4 cups lightly packed washed and dried mixed greens
3 black figs, sliced
1/4 cup crumbled Gorgonzola
1 tbsp shallot, minced
1/4 cup balsamic or red wine vinegar
1/2 cup olive oil
salt and pepper to taste

Put the mixed greens in a medium bowl. In a small bowl, whisk together the shallot, vinegar, oil, salt and pepper. Add just enough dressing to the mixed greens to coat the leaves lightly, then gently toss. Top salad with crumbled Gorgonzola, sliced figs and Brandt Flat Turkey Breast.

Serve with Assorted Pfalgraf Cakes, Hazelnut, Black Forest, Blueberry Yogurt and Chocolate Mousse.

Serves 2

Charcuterie Platter

charcuterie platter

Assortment of Jarlesburg cheese, Brandt's Smoked Ham, Dry Cured Salami and Kolbassa
500 grams Jarlesburg cheese
300 grams Brandt Westfalian Ham
300 grams Brandt Baltic Hot Salami
300 grams Brandt Baltic Mild Salami
250 grams Brandt Kolbassa
200 grams Brandt Csabai Hot
200 grams Brandt Csabai Mild

Arrange assorted sliced meats on a large wooden cutting board or large platter. Cut Jarlesburg cheese into slices and arrange with the meats. Place the red grapes and sliced figs cut into quarters on the board.

Serves 6

Open Faced Pick Salami Sandwich Snacks

salami sandwich

medium sliced Pick Salami (20-25 slices)
your favorite snack cracker, crisp bread or flat bread
1 tub of cream cheese
1 red, green or yellow pepper sliced into thin strips
4 sliced of cheddar cheese

Preparation: Open faced sandwiches or snacks can really be made with the ingredients your family and guest enjoy. Pick Salami pairs nicely with a variety of spreads and toppings. Create your own and enjoy with friends and family.


Tip: Use your favorite spinach dip or hummus rather than cream cheese, accompined with a cup of Tchibo coffee.

Smokey Southwestern Seven Layer Dip

Smokey Southwestern Seven Layer Dip

1 Brandt Smoked Turkey Thigh shredded
1 227g container of Summerfresh Jalapeno Greek Yogurt Dip
1 227 g container of Summerfresh Roasted Garlic Hummus
2 cups of fresh salsa
2 cups of medium or old Cheddar cheese
2 green peppers coarsely chopped
2 red peppers coarsely chopped
300g Summerfresh 7 grain salad
2 green onions sliced finely

Preparation: Fill large pot with water and bring to boil. Place Brandt Smoked Turkey Thigh into boiling water and let boil for 15 minutes. Remove Brandt Smoked Turkey Thigh from water place on cutting board and with two forks shred the meat (do this while the thigh is still warm). Dispose of any skin and lightly chop the shredded turkey thigh meat, set aside. In a glass pan or large glass display bowl layer all of the ingredients. Start with a layer of Summerfresh Roasted Garlic Hummus, next layer Summerfresh Seven Grain Salad, next layer fresh salsa, next layer shredded smoked turkey thigh, next layer chopped red and green peppers (save a few for the top to garnish), next layer 1/2 of the cheddar cheese, next layer Summerfresh Jalapeno Greek Yogurt Dip, top off with the other 1/2 of cheddar cheese, red/ green peppers and green onions.

Serves 4-6

Brandt Liversausage Crostini

Brandt Liversausage Crostini

150g Brandt Jalapeno Liversausage
150g Brandt Smoked Liversausage
1/2 baguette cut into 1/4-inch-thick slices
2 tbsps.. extra-virgin olive oil
season with salt and pepper to taste
Garnish Options:
green olives sliced
red or yellow peppers sliced into thin strips
cucumber slices cut into quarters

Preparation: Preheat the oven to 400˚ F. With a bread knife slice the baguette into angled slices 1/4 inch thick. Place bread slices on a cookie sheet and brush both sides of slices with oil. Season lightly with salt and pepper, then bake until pale golden, about 10 minutes. Allow the crostini's to cool then spread your favorite Brandt Liversauage over the top. Add optional garnishes and serve.

Serves 6

Antipasto Kabobs with Tiramisu Shooters

Antipasto Kabobs with Tiramisu Shooters

100g Brandt Cervelat Salami deli sliced
100g Brandt Old Fashioned All Beef Salami deli sliced
100g Brandt Double Smoked Pork Loin (Lachs Schinken) thinly deli sliced
1 jar of Pickles cut into 3/4 inch pieces
1 jar of large green stuffed olives
1 551ml container of grape tomatoes washed
200g of Cheddar cheese cut into 3/4 inch cubes
1 200g container of Bocconcini cheese cocktail size drained
25 4 to 6 inch long cocktail skewers.

Preparation: Thread the ingredients alternately onto the skewers. Remember to use contrasting colours and fold the meats.

Serves 8


Tiramisu Shooters

24 Manner ladyfingers
6 egg yolks
3 tbsps. sugar
454 grams mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum (optional)
1 bag of Manner Crème Minis (150g)

Preparation: In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined. In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place a piece of soaked ladyfinger on the bottom of each shot glass and top with mascarpone mixture. Arrange another layer of ladyfingers and marscarpone mixture. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 24 hours. Before serving, thinly shave chocolate over each shot glass and garnish with Manner Creme Minis.

Classic Charcuterie Platter

Classic Charcuterie Platter

300g Bergeron cheese
200g Buenderfleish (Swiss Style Smoked Beef), thinly sliced
150g Prager Ham, thinly sliced
150g Loch Schiken (Double Smoked Pork Loin), thinly sliced
bread sticks
assorted olives
assorted nuts

Preparation: This no-cook app is perfect when you're pressed for time. Simply shop, plate, then sit back, relax and enjoy a festive beehive while your guests graze happily.

Serves 6 to 8

Entertaining Towers

Entertaining Towers

300g of Summerfresh 7 Grain Salad
150g of Brandt Hungarian Salami, thinly sliced
150g of Brandt Mexican Salami, thinly sliced
150g of Brandt Mustardseed Salami, thinly sliced
150g of Provolone cheese, thinly sliced
1 baguette
1 whole wheat baguette
fresh chives

Preparation: With a serrated bread knife cut the end off each of the baguettes. Cut the baguettes into 2.5" pieces (these pieces will be the base for the towers). Cut each one of the tower bases at a 45° degree angle. Remove some of the bread from the center of the tower. Be sure to leave bread at the bottom and the sides of the tower. Fill each tower with Summer Fresh 7 Grain salad. Fold Brandt salami slices into flowers. Place the flowers it the center of each tower. Use chives, match stick carrots or thin sliced of red, green or yellow pepper to garnish.

Serves 8 to 12


12 Meats of Christmas

12 Meats of Christmas

Brandt Buendnerfleisch, thinly sliced
Brandt Lachs Schniken, thinly sliced
Brandt Prager Ham, thinly sliced
Brandt Westfalian Ham, thinly sliced
Brandt Kolbassa Coil, thinly sliced
Brandt Baltic Salami, thinly sliced
Brandt Csabi Smoked Sausage
Brandt Smoked Homestyle Liversausage
Brandt Black Forest Salami, thinly sliced
Brandt Black Forest Turkey, thinly sliced
Brandt Corned Beef, thinly sliced
Smoked Honey Maple Ham, thinly sliced
FoodMatch Roasted Red Tomatoes
FoodMatch Kalamata Olives Pitted
FoodMatch Castelvertrano Olives
FoodMatch Sicilian Herbs Olives
FoodMatch Feta in cubes with Olives
FoodMatch Artichoke Quarters Marinated w/Herbs
FoodMatch Black Olives Pitted
1 pkg of whipped cream cheese
Assorted crackers and thinly sliced dark rye bread square cut
Fresh Chives

Preparation: Set out an assorted crackers and rye bread. Cut the rye bread into triangles. All of the Brandt meats are thinly sliced so they can be made into fan and flower shapes by folding. Mix up the colour of meats with the colour of the olives and anitpasti. Spread a small amount of cream cheese on each of the crackers and bread to use as a base. Garnish lightly with springs of fresh chives. Plan on 5 crackers/bread slices per guest. Place on tray, platter or cutting board.

Ritter Sport Chocolate Bacon Kebobs

Ritter Sport Chocolate Bacon Kebobs

1 100g bar of Ritter Sport Chocolate (any variety)
24 slices of Brandt Smoked Side Bacon
1 tbsp. of Kosher or Pink Salt
12 long kebob skewers (pre-soak in water 2 hours before preparation)

Preparation: Preheat the oven to 350˚F. Weave two slices of Brandt Side Bacon onto each kebob skewer. Place skewers onto a non-stick cookie sheet and cook in oven. Cook for approximately 10 minutes or until golden brown. Remove from oven and set aside. In a double broiler melt the Ritter Sport Chocolate. Place the cooled bacon sticks onto a sheet of parchment paper. Using a large spoon drizzle the melted Ritter Sport Chocolate onto the bacon and sprinkle kosher salt on top. Turn the bacon sticks over and repeat. Bacon sticks should be stored refrigerated.

Serves 12

Pick Salami Roll Ups

Pick Salami Roll Ups

350g of Pick Salami, thinly sliced
450g of cream cheese, room temperature
250g Kalamata olives, finely chopped
8 sprigs of parsley, finely chopped

Preparation: Lay out a large piece of wax paper on a cutting board. Place the cream cheese on top of the wax paper and place another piece of wax paper on top of the cream cheese. With a rolling pin, roll the cream cheese into a rectangle. The cream cheese should be even and approximately 1/4 of an inch thick. Remove the top layer of wax paper. Evenly sprinkle the chopped olives and parsley on top of the cream cheese. Place the Pick Salami slices over the cream cheese (overlapping the slices) until all the cream cheese in covered. Replace the wax paper on top of the Pick Salami and lightly tap to set the Pick Salami.  Remove the wax paper from the top player of Pick Salami and start to roll pulling back the bottom piece of wax paper during the rolling process. Wrap in plastic wrap and refrigerate 6 hours or overnight. To slice use a very sharp knife and put the knife under running hot water after each cut. Slice to thickness desired and serve immediately.

Serves 8

Fantino Mondello Charcuterie

Fantino Mondello Charcuterie

1 Fantino Mondello Massa Parmesan Dry Salametti
1 Fantino Mondello Prato Calabrese Dry Salametti
1 Fantino Mondella Vicenza Asiago Dry Salametti
1 Baguette
300g aged Cheddar Cheese
200g Lombardo Peppers with Garlic
200g Castelvetrano Olives

Preparation: Use your favourite cutting or display board. Unwrap and remove the casing from the Fantino Mondello dry Salametti's. Slice the salametties on an angle and arrang on the board with slices of crusty baguette, crumbly cheddar, lombardo peppers with garlic and castelvetrano olives.

Serves 8

Mini Framers Sausage Wreath

Mini Framers Sausage Wreath

2 pkg of Crescent Rolls
16 Brandt Farmers Mini Sausages
7 bay or holly leaves
1 red pepper, rinsed

Preparation: Preheat oven to  350˚F.  Open and unroll the crescent rolls. Divide into squares and split each square into 4 triangles. Wrap each of the Brandt Mini Farmers sausages with a triangle of crescent roll dough. Place the wrapped Brandt Mini Farmers sausages onto a non-stick cookie sheet and bake.  Leave a 1/2 inch space between the sausages as the dough will expand. Once the crescent rolls are baked place them in a wreath shape on your favourite serving surface.  Core the red pepper and cut in half. Cut two long strips for the bottom of the bow and two thicker strips for the bow sides. Use a small piece for the center of the bow. Arrange the watercress or parsley around the wreath.  Serve immediately. Seasons Greatigs.

Serves 6 to 8

Luisa's Layered Dip and Pepper Poppers

dip and pepper poppers

1 tub Luisa's Layered Fiesta Dip
1 bag tortilla chips
10 jalapeno peppers or 10 sweet mini red peppers
5 slices Brandt Smoked Side Bacon, cut in half
10 Brandt Mini Jalapeno and Cheese Sausages
1/2 cup cream cheese
1/2 cup Mexican cheese blend, grated
1 tsp. chipotle or smoked paprika
2 shallots, minced

Preheat the oven to 350º F. Slice the peppers lengthwise. Using a spoon, remove the seeds and membrane. In a small bowl mix the cream cheese, Mexican cheese blend, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture. Place a Brandt Mini Jalapeno and Cheese Sausage on top of the cream cheese mixture. Wrap the half slice of Brandt Smoked Side Bacon around the pepper. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place. Arrange the stuffed peppers on a rack over a cookie sheet. Bake for 30 minutes or until the bacon is lightly brown. Serve with tortilla chips and Luisa's Layered Fiesta Dip.

Serves 6-8

Pick Salami Kabobs


200g Pick salami, thinly deli sliced
100g Brandt Double Smoked Pork Loin (Lachs Schinken), thinly deli sliced
1 red pepper, cut into squares
24 grape tomatoes, washed
24 Bocconcini cheese cocktail size, drained
100g baby or regular kale
12 6 to 8 inch long cocktail skewers

Thread the ingredients alternately onto the skewers. Remember to use contrasting colours and fold the meats.

Serves 6

Fantino Mondello Pizza Cups

pizza cups

1 1/2 cups Fantino Mondello Pepperoni, finely diced
18 small wonton wrappers (about 3-4" in width)
1 cup red pepper, finely diced
¾ cup pizza sauce
1 cup mozzarella cheese, shredded

Preheat the oven to 350º F. Lightly coat 9 muffin cups with non-stick cooking spray. Combine Fantino Mondello Pepperoni, red pepper and pizza sauce in a bowl. Lay one wonton wrapper in the bottom of each muffin cup. Place about 1 tbsp. of filling in the bottom of each wrapper, spreading filling to cover the bottom. Place another wonton wrapper on top of the filling; staggering the edges so that they don't overlap with the first wanton. Place about 1 tbsp. filling on top of the second wonton wrapper, spreading evenly across the top. Divide any remaining filling among the 9 muffin cups. Top with cheese and bake about 15 minutes until edges are golden and cheese is bubbly. Let cool slightly before serving.

Serves 4-6

S&F Cream Crackers Charcuterie


1 pkg. S&F Cream Crackers
100g Brandt German Salami, deli sliced
200g Brandt Kolbassa Sausage, sliced
100g Brandt Bunderfleish, deli sliced
100g Brandt Double Smoked Pork Loin (Lachs Schinken), thinly deli sliced
2 roasted red peppers. sliced
12 gherkin pickles
150g Brie cheese
200g Blue cheese
200g red or green grapes
1 bag of kettle Chips

Use your favourite cutting board or display board. Arrange the board with all of the above ingredients.

Serves 6

Luisa's Layered Dip with Brand Kolbassa Dipping Slices

dip with kolbassa

1 Luisa's Layered Fiesta Dip
300g Brandt Kolbassa, sliced
1 bag tortilla chips

Remove the Brandt Kolbassa from package and gently peel off casing. Slice the Brandt Kolbassa and arrange on a platter around the Luisa's Layered Fiesta Dip. Place tortilla chips in a bowl for additional dipping options.

Serves 6-8

Savoury Baked Brie


1 500g Brie Cheese
1 tube of refrigerated crescent dinner rolls
6 slices of Brandt Double Smoked Bacon, cooked and diced
1/2 sweet onion, finely chopped
1 small garlic clove, finely chopped
1 tsp. Italian fine herbs

Preheat the oven to 350°F. In a large skillet over medium high heat, cook the Brandt Double Smoked Bacon until brown and crispy. Transfer to a paper towel lined plate. Once cooled, dice and set aside. In the same large skillet using bacon drippings, sauté the onion and garlic. Remove from heat, add the Italian fine herbs and diced Brandt Double Smoked Bacon. Mix well and set aside. Line a baking pan with parchment paper and lay the crescent dough out flat to create a large square. With a sharp knife, carefully cut off the top rind of the Brie Cheese. Discard of the rind. Place the Brie Cheese at the center of the dough square. Pour the bacon mixture on top of the Brie Cheese. Fold the dough over the Brie Cheese. Cut off any excess dough. Bake for 30 minutes, or until golden brown. Let cool 10 minutes before serving. Serve with large crackers, baguette slices or salami chips.

Serves 4-6

Pick Salami Roll Ups


250g Pick Salami, thinly sliced
18 small wonton wrappers
mustard for dipping

Preheat oven to 375°F. Separate wonton wraps and lay each flat on a cutting board. Place three slices of Pick Salami across the wonton square (from corner to corner of the wonton wrap). Gently roll corner to corner, moisten tip of wonton with a little water to hold together. Place each wonton roll on a parchment lined cookie sheet. Place in oven bake for 10 minutes or until lightly golden. Serve hot from oven or at room temperature. Use your favourite mustard for dipping.

Serves 4

Cheesy Pepperoni Dip with Salami Chips

dip with chips

1 250g package of cream cheese, softened
1 cup Fantinos and Mondello Pepperoni, coarsely chopped
1/2 cup green pimento stuffed olives, sliced
1/2 cup roasted red peppers, drained and chopped
200g Provolone Cheese, grated
1 clove garlic, minced
1 tbsp. fresh parsley, chopped

Ingredients Salami Chips:
250g Brandt German Salami, thinly sliced

Preparation Pepperoni Dip:
Preheat oven to 300°F. In a large bowl, combine all ingredients. Spread mixture into an oven safe dish. Bake in oven for 25 -30 minutes or until dip is hot and bubbly. Serve hot with salami chips or crusty bread.

Preparation Salami Chips:
Preheat oven to 375ºF. Lay out the Brandt German Salami slices on a cookie sheet lined with parchment paper. Bake for 15 minutes, or until the salami crisps up, but not to the point of browning. If they start to brown, they are burning. Transfer salami chips to a paper towel lined plate. Let cool and serve.

Serves 4-6

Charcuterie With Summer Fresh Hummus

charcuterie with hummus

1 tub Summer Fresh Hummus
100g Brandt Hungarian Salami, deli sliced
100g Brandt Double Smoked Pork Loin (Lachs Schinken), thinly deli sliced
8 Brandt Kolbassa Sticks
250g Brie Cheese
150g smoked almonds
150g Aged Cheddar Cheese
5 celery sticks, sliced
1 bag baby carrots
1/2 baguette, sliced

Use your favourite cutting board or display board. Arrange the board with all of the above ingredients. Garnish with fresh fruits and berries.

Serves 6