Ingredients:

  • 150 g / 5 oz Brie or Goat Cheese (Soft/Creamy Cheese)
  • 150 g / 5 oz Aged Cheddar or Gouda (Firm/Nutty Cheese)
  • 100 g / 3.5 oz Parmesan Reggiano or Manchego (Hard/Sharp Cheese)
  • 50 g / 1.7 oz Roquefort or Gorgonzola (Blue Cheese, optional)
  • 100 g / 3.5 oz Prosciutto (thinly sliced)
  • 100 g / 3.5 oz Salami (e.g., Calabrese or Genovese), sliced
  • 100 g / 3.5 oz Capicola or Pâté/Terrine
  • 1 baguette (freshly baked), sliced diagonally (Vehicle)
  • 150 g / 5 oz Water Crackers or Plain Crostini (Vehicle)
  • 100 g / 3.5 oz Gluten-free Seed Crackers (Vehicle)
  • 100 g / 3.5 oz Fig Jam, Honeycomb, or Spicy Pepper Jelly (Spread)
  • 50 ml / 3 Tbsp Whole Grain Dijon Mustard (Spread)
  • 100 g / 3.5 oz Marinated Olives (e.g., Castelvetrano), drained
  • 50 g / 1.7 oz Cornichons or Pickled Pearl Onions
  • 1 cup (approx. 150g) Seasonal fresh fruit (e.g., grapes, berries)
  • 1 cup (approx. 150g) Dried fruit (e.g., apricots, dates)
  • 75 g / 2.5 oz Mixed Nuts (e.g., Marcona almonds, pistachios)
  • Fresh herbs (e.g., Rosemary sprigs) for garnish

Instructions:

  1. Remove cheeses from the refrigerator 30 minutes before serving to allow them to reach optimal flavor and texture. Slice hard and semi-firm cheeses into manageable shapes (cubes, wedges, or triangles). Arrange soft cheeses whole or halved.
  2. Place the small bowls or ramekins (containing olives, jams, and mustard) onto the board first. These containers establish the flow and structure of the final arrangement.
  3. Strategically place the cheese selections around the ramekins, ensuring visual separation between contrasting types.
  4. Fold or roll the cured meats artfully (e.g., fan out the salami, gently fold the prosciutto into ribbons). Place the meats adjacent to the cheeses they complement best.
  5. Place piles of crackers and sliced bread on opposite corners of the board. Ensure bread slices are easy to pick up, leaning them against cheeses or bowls.
  6. Use grapes, dried fruits, and nuts to fill any empty spaces. Create cascading lines of berries or nuts that tumble between the meats and cheeses for a lush, abundant look.
  7. Tuck small sprigs of fresh rosemary or thyme amongst the ingredients for color and fragrance. Ensure all cheese knives are correctly placed next to their corresponding cheeses.