Ingredients

• Variety of cheeses: soft, hard, etc., 1 - 2 ounces per person
• Variety of meats: salami and prosciutto, 1 - 2 ounces per person
• Crackers and bread
• Seasonal fruit: persimmons, pears, figs, citrus, pomegranate seeds, dates
• Nuts: pistachios, marcona almonds, candied pecans
• Spreads: fig chutney, marmalade, honey
• Olives: cerignola or castelvetrano
• Extras: sprigs of rosemary, edible flowers, honeycomb

Instructions

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Instructions

1. Start with the cheeses to anchor the board and guide the rest of your composition. I like to spread the cheeses out into different corners of the board so it feels balanced.

2. Add the meats and keep a little separate from the cheeses. I pile up prosciutto in pretty little stacks and fan out salami in overlapping lines.

3. Pop in the fruit for gorgeous seasonal color. I usually place fruit next to the cheeses that it tastes best yet, so I've taken the guesswork out of pairings for my guests.

4. Fill in the gaps with all the fixings that will make the board look really abundant. I add crackers and breads, then olives, nuts, chutneys (in little bowls), and even some sprigs of rosemary as my final touches.