Build the centerpiece: Place the brie wheel in the center of your board. Spread pumpkin butter over the top and sprinkle with pepitas. Arrange a small fan of crackers to the right of the brie, ruffle salami slices along the left side, and position the prosciutto-wrapped cheese just below.

Add sauce and fruits: Place a small jar or bowl of caramel sauce on the board. Arrange the sliced apples next to it for easy dipping. Fill in open space around the brie with additional crackers. Add a small cluster of grapes and a pile of blackberries, then line one edge of the board with cornichons.

Fill in the gaps: Add the olives, another handful of crackers, and scatter the clementine segments. Pile raspberries and both types of cheese cubes in open areas, keeping items grouped closely so the board looks full and colorful.

Finish and garnish: Tuck pistachios and a few maple leaf cookies into empty spots. Add the pear slices, then sprinkle pomegranate arils and a few extra pepitas for color. Garnish the corners and edges with fresh rosemary. Let the brie sit at room temperature for 20–30 minutes before serving so it’s soft and spreadable.