13 large garlic and herb crackers
25 pieces of a pre-sliced ciabatta baguette
20 Ritz crackers, one set aside for the turkey head/face.
15 pieces of prosciutto folded into thirds
25 pieces of sharp white cheddar
19 sandwich style pepperoni
21 pieces of 3 pepper Colby jack cheese
32 pieces of soppressata dry sausage, 6 pieces set aside for above the head of the turkey
1 round of Brie cut into equal wedges (I got 16)
1 sharp cheddar cheeseball
1 halved and cut smoked sausage (for legs)
Eyes, beak, and snood cut out of pepperoni and colby jack cheese to place on Ritz cracker for turkey face
Begin by placing your cheeseball in the very center and bottom of your platter.
Now starting from the outer edge place your crackers in a semi-circle around the cheeseball. Add the bread and Ritz crackers on top of the large crackers.
In the same fashion, layer the prosciutto, white cheddar cheese, pepperoni, Colby jack cheese, soppressata, and brie.
To fill in the area above the cheese ball, add leftover brie wedges and soppressata.
Stick one Ritz cracker in the top of the cheeseball for the turkey’s head and place the eyes, beak, and snood on top.
Insert the smoked sausage for the legs.