• 1-2 bottles Sparkling wine from California. 1 bottle of sparkling wine will pour approximately 6 glasses. Add more bottles as needed to suit your gathering.

Choose two or more fresh/dried fruit and nuts to fill your dessert charcuterie board.

• 2 cups various nuts. California almonds, walnuts, and pistachios are all great choices. Choose only one or use a variety.
• 1 pound table grapes. Choose one variety or multiples to bring lost of color and flavor to your board.
• 1 large pomegranate, broken open to reveal arils.
• 2-3 oranges, mandarins, or other citrus fruit, segmented or sliced into wedges.
• 1 cup dried fruit. California prunes, figs, raisins, or dried apricots are great choices.

Choose one or more of the recipes below to customize your dessert charcuterie board.

• 1 batch Pistachio Almond Honeycomb Candy. Click here for the recipe.
• 1 batch Mandarin & Fig Jam. Click here for the recipe.
• 1 batch Sweet & Salty Pistachio Brittle. Click here for the recipe.
• 1 batch Chocolate Salami from California Prunes. Click here for the recipe.
• 1 batch Honey Roasted Nuts from A Girl Defloured. Click here for the recipe.

Choose one or more types of cheese for your dessert charcuterie board.

• 1-2 types of cheese, depending on how many people you are serving. Aged Gouda, blue cheese, fontina, havarti, mascarpone, fresh ricotta, and brie from California all make wonderful dessert cheeses.

Additional dessert charcuterie elements

• Assorted crackers or crostini
• Assorted charcuterie, such as salami, Mortadella, or any kind you prefer.