Take your first slice of salami and place half of it in the glass with the remaining folded over the rim of the glass. Take your second piece of salami and place it halfway over the first layer, half of it in the glass with the remaining folded over the rim of the glass.

Take your third piece of salami and place it halfway over the second layer, half of it in the glass with the remaining folded over the rim of the glass. Keep going around the glass until you’ve used all 9 pieces of salami. Take your glass and turn it upside down and lightly press the salami pieces on top of the board upside down. Remove the salami from the shot glass, and set the rose to the side.

Use a gingerbread cookie cutter and cut out the gingerbread man shape. Press the cookie cutter only ¼ of the way down. Use a knife to cut out the shape following the cookie cutter lines. Set to the side.

Place the gingerbread-shaped hole in the brie cheese on the board. Add the ramekins for the jams and jellies on the board. Now add the blue cheese wedge, parmesan wedge, salami rosette, and Boursin herb cheese on the board. Surround the brie wheel with rolled salami, rolled pepperoni, rolled prosciutto, and rolled dry coppa. Add the remaining meats, prosciutto-wrapped mozzarella, and soppressata-wrapped mozzarella on the board.

Now place the chunks and slices of cheese on the board. Use the baby bell on the edge of the board to hold in the smaller items. Place the fruits, olives, and tomatoes on the board in various locations. Make sure to fill in the center holes on the board with your fruits and veggies. Take your extra items “ garnishes “ and fill in the holes. Add your pomegranate pearls to your brie cheese round. Serve and enjoy