1. Set the brie and truffle pecorino as two anchors. Score the brie rind for easy scooping.

2. Drape prosciutto into loose folds for an elegant, airy look.

3. Create two contrasting crunch zones with crackers and parmesan crisps.

4. Drizzle a little truffle honey over the pecorino; serve more on the side in a tiny jar with a dipper.

5. Scatter marcona almonds for richness and tuck in blackberries and pear slices for freshness.

6. Finish with a pinch of flaky salt on the brie and a small cheese knife.