Ingredients:

  • Aged cheddar — 8 oz (225 g), cut into a block or slices
  • Brie or camembert — 8 oz (225 g), whole wheel (score rind)
  • Blue cheese — 4 oz (115 g), wedge
  • Fresh goat cheese log (or herbed chevre) — 4 oz (115 g)
  • Prosciutto — 4 oz (115 g), thinly sliced
  • Salami (soppressata or Genoa) — 6 oz (170 g), sliced or small rounds
  • Soppressata or chorizo slices — 4 oz (115 g) (or 4 oz pâté as substitute)
  • Baguette — 1 medium (8–10 oz / 250–300 g), sliced 1/4 and toasted (optional)
  • Assorted crackers — 4–6 oz (120–170 g)
  • Fig or fruit jam or chutney — 1/2 cup (120 g)
  • Honey — 2 tbsp (40 g)
  • Whole-grain mustard — 2 tbsp (30 g)
  • Cornichons or small pickles — 1/2 cup (120 g)
  • Olives (mixed) — 1 cup (150 g)
  • Mixed nuts (toasted) — 3/4 cup (100 g)
  • Dried fruit (apricots or figs) — 1/2 cup (60 g)
  • Fresh grapes or fig halves — 1-2 cups (150–300 g)
  • Apple or pear — 1 medium, thinly sliced (toss in lemon if prepping early)
  • Fresh rosemary or thyme sprigs — a few sprigs
  • Edible flowers or microgreens — optional
  • Lemon wedges — optional
  • Olive oil — small drizzle (optional)
  • Balsamic reduction — optional
  • Freshly cracked pepper — to taste

Instructions:

  1. Plan and shop: choose 3-4 cheeses covering textures (hard, soft-ripened, blue, fresh), 2-3 cured meats, and a balance of sweet, salty, acidic and crunchy accompaniments.
  2. Prep cheeses (30–60 minutes before serving): remove from fridge to come to room temperature, unwrap just before assembly and pre-cut portions while leaving some pieces whole for presentation.
  3. Prep breads and crunch (optional cook 8–12 minutes): slice baguette thinly, brush with olive oil and toast at 375°F (190°C) until golden; briefly toast nuts in a dry pan and cool.
  4. Prepare fruit, pickles and spreads: wash grapes and fruit, slice figs or apples (toss apples in lemon if prepping early), drain olives and cornichons, and spoon honey, jam and mustard into small ramekins.
  5. Assemble the board (10–15 minutes): place bowls/ramekins first to anchor the layout, position cheeses spaced across the board, add meats near cheeses (fan prosciutto, fold salami), and fill gaps with crackers, crostini, olives, nuts and fruit; vary heights and shapes for interest.
  6. Finish and serve: garnish with fresh herbs and lemon wedges, place cheese knives and spreaders by each cheese, label cheeses if desired, and serve shortly after assembly while keeping leftovers chilled promptly.