Stealing from Weissman's board ideas, I made a gastrique with shallot and dried chiltepin for the cream cheese. The rest is all cheap and cheerful Lidl nibbles.
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I like the presentation. Looks very tasty. I have similar plates and associate special occations with them.
The grapes are dangerously close to the olives of similar color so it could become a mouth full of surprise.
Biter beware