Serves 8 to 10 people
Slice and cube the Rembrandt Extra Aged Gouda and dry sausage; place onto the board. Wrap each breadstick with a piece of prosciutto, split the pomegranate into parts by scoring the skin slightly, then arranged on the board. Add the bowl of marinated olives, the fresh figs and crackers filling in the open areas.
When you want is something sweet and salty, pair this platter with your favorite Autumn Cider.