Choose your board or platter. Use a large chopping board, cheese tray, round serving platter, or any flat surface you can display.

Arrange endive “feathers.” Work from the outside in. Start by arranging Belgian endive leaves in a semi-circle (half circle) along one side of the board—these mimic tail feathers.

Layer salami. On top of the endive leaves, place a layer of salami. If your salami slices are large, roll them into small “sausage” shapes so they fit nicely.

Add cheeses. Next, layer bite-size squares or slices of your cheeses—alternate mozzarella and red cheddar, or group by type.

Alternate crostini, cheese, salami. Continue building inward in concentric layers: crostini, more cheese, more salami—until your semi‑circle is nearly filled.

Prepare the turkey “body.” Cut the pear in half (use one half). Use Nutella (or melted chocolate) to “glue” two candy eyes on the pear. Use a slice of red cheddar to cut out legs and a small beak, and attach these to the pear’s “body.” Elevate the pear slightly by placing a small cheese wedge or a scrap beneath it so it stands out.

Fill in with grapes and optional candy corn. Use grapes to fill the remaining gaps around your semi-circle layout. If desired, add candy corn for color highlights—do this last, especially if the room is warm, since candy may start to soften.

Final touches. Adjust spacing, fluff endive leaves, reposition grapes, and ensure the turkey body is centered and visible.