For the Crust:

• 1 each sweet potato large, peeled and thinly sliced
• 1 tablespoon avocado oil for roasting sweet potato crust
• 1/2 teaspoon sea salt fine grain

For the Filling:

• 8 ounce spinach chopped
• 1 cup white mushroom sliced
• 1 each onion small thinly sliced
• 3 clove garlic finely chopped
• 1/2 teaspoon sea salt fine grain
• 6 each egg
• 1/4 cup canned lite coconut milk
• 2 tablespoon nutritional yeast
• 1 tablespoon feta cheese for topping, optional

• 1 ½ cup gruyere cheese thinly shredded
• ⅔ cup parmesan cheese thinly shredded
• 1 tablespoon fresh thyme finely chopped, or 1 ¼ teaspoon dried thyme
• 1/2 teaspoon coarse sea salt
• 3 clove garlic minced
• 2 pound Yukon Gold potato unpeeled and thinly sliced
• 4 tablespoon unsalted butter melted

• 8 ounce brie round
• 8 ounce smoked gouda wedge
• 8 ounce blue cheese wedge
• 1 cup assorted marinated olive 1/2 placed in a small bowl or ramekin
• 1 cup jarred roasted red pepper 1/2 placed in a small bowl or ramekin
• 12 ounce cornichons drained, 1/2 placed in a small bowl or ramekin
• 4 ounce fig jam small jar, with spoon
• 1 ½ pound assorted cured meats
• 12 ounce assorted crackers
• 1 bunch red grape firm
• 5 ounce dried apricot
• 1 cup almonds

Optional:

• 1 bunch fresh rosemary for garnish

• 20 pitted Medjool date large ripe, black or green – halved, cut lengthwise, leave stem intact
• 1 pound thin sliced bacon 10 slices, cut in half
• 4 ounce goat cheese crumbled
• 2 teaspoon freshly ground black pepper
• 20 toothpick

For finishing:

• 1/2 teaspoon coarse sea salt

Optional:

• 1 teaspoon honey for drizzling