An artful spread of fresh breads, grains, and ripe fruits, perfect for gatherings or a rustic display.
# What You’ll Need:
→ Breads & Grains
01 - 1 small baguette, sliced (about 9 slices)
02 - 1 cup multi-grain crackers (approximately 30 pieces)
03 - 1 cup seeded rye bread, thinly sliced (about 8 slices)
04 - ½ cup cooked and cooled farro or barley (about 120 ml)
→ Fruits
05 - 1 cup seedless red grapes (about 150 g)
06 - 1 cup sliced pears (about 150 g)
07 - 1 cup sliced apples (about 150 g)
08 - ½ cup dried apricots (about 60 g)
09 - ½ cup fresh figs, halved (about 60 g), or dried figs if out of season
→ Cheese & Accents (optional)
10 - 3.5 oz brie cheese, sliced
11 - 3.5 oz aged cheddar, cubed
12 - ¼ cup honey or fig jam (about 60 ml)
→ Garnishes
13 - Fresh mint leaves, as needed
14 - Roasted nuts (almonds or walnuts), for crunch
# Step-by-Step Guide:
01 - Lay the sliced baguette, rye bread, and multi-grain crackers on a large serving board in a curved line to resemble a scythe blade.
02 - Spread the cooked farro or barley along the inner curve of the breads in a thin, even layer to simulate a grain field.
03 - Arrange seedless grapes, sliced pears, apples, dried apricots, and figs alongside and between the breads, blending colors and textures harmoniously.
04 - If using, cluster slices of brie and cubes of aged cheddar near the breads, and set small bowls of honey or fig jam along the edge for dipping.
05 - Scatter fresh mint leaves over the arrangement and sprinkle roasted nuts for added crunch and aroma.
06 - Present the platter promptly to maintain the freshness and texture of all components.
