Take a large chopping board, cheese tray, platter, serving plate or any tray you have on hand.
Work from outside in: Arrange the endive leaves in a half-circle. Next add a layer of salami (if too large, roll each slice into a sausage). Next layer is cheese that has been cut into bite-size squares.
Then, add crostini, more cheese and salami. Once the half circle is almost filled, you will add the “turkey body”. Cut a pear in half and stick 2 candy eyes on it. I used Nutella. From a slice of red cheddar cut out legs and beak. Place these onto the board. You can add more cheese under to lift it a bit. Finally, fill the space with some grapes. Using candy corn is completely optional.
Salami – to make this cheese board, I used 2 different types of salami. You can either use one type only or combine salami with ham, if you like.
Crostini can be substituted with Ritz crackers or any crackers of your choice.
I used candy corn just to give it some color, but it can be omitted completely. Note that if your room is very warm, the candy corn might start melting. If you decide to add some to the cheese board, leave it to last minute.
I used about 7 ounces (200 grams) of Red Cheddar, 3.5 ounces (100 grams) Mozzarella, 7 ounces of salami, a handful of grapes and 3 small endives. You can use more if you can fit it onto your platter. Feel free to serve more crackers with the board (just put them in a separate bowl) as well as more snacks (grapes, mini sweet peppers, pears, …).
I use a round cheese board – 16 inches (37 centimeters) in diameter.