Ingredients:

  • 16 oz block of cream cheese, chilled
  • 4 oz sharp cheddar, sliced into small triangles
  • 4 slices salami, cut into half-moons
  • 2 black olives, sliced
  • 1 cup blue corn tortilla chips
  • 1 cup fresh blueberries
  • 8 oz white cheddar cubes
  • 1 cup baby carrots
  • 1 cup green grapes
  • 6 oz prosciutto
  • 1/2 cup creamy dip

Instructions:

  1. Sculpt the shark by using a knife to carve a slight taper into the chilled block of cream cheese for the nose. Cut a triangular fin from a small piece of the same cheese and press it firmly into the back.
  2. Create the shark's mouth using salami half-moons and line the interior with sharp cheddar triangles to mimic teeth.
  3. Layer the 'ocean' by scattering blue corn chips and blueberries in a swirling pattern around the shark, focusing the densest colors at the base. Fill remaining gaps with white cheddar cubes to simulate sea foam.
  4. Add 'reef' accents by tucking baby carrots and green grapes along the edges of the board. Place prosciutto rosettes in the corners for height.
  5. Complete the board by nestling two ramekins—one with a creamy dip and one with extra olives—at opposite ends of the platter.