If Worm Olives are marinated, place 1 cup in a small shallow bowl or ramekin. Drain any excess oil but reserve a tablespoon to drizzle over when plating if olives look dry.

Arrange salami

Fold or roll the 8 oz of thinly sliced Creminelli salami into loose rosettes or gentle folds. Arrange across the board in small piles to make it easy to pick up.

Prepare cheeses

Trim rind if desired from the 4 oz wedge of soft cheese and leave whole or partially cut for easy serving. Slice or cube the 4 oz aged cheddar and 3 oz manchego into bite-sized pieces. Place cheeses on the board spaced apart to allow room for accompaniments and to create visual balance.

Accompaniments

Add condiments

Spoon 2 tbs honey into a small dish and place it on the board. Add 2 tsp whole grain mustard in another small dish or place a small spoon next to it.

Add pickles, nuts and fruit

Scatter 8 cornichons or small pickles near the cured meats. Place 3 oz roasted nuts in a small pile or ramekin. Fill a gap on the board with 1 cup of fresh fruit (grapes still on the stem or thinly sliced apple/pear).

Grilled bread

Slice and oil bread

Slice the loaf into 1/2-inch thick slices (about 12 slices depending on loaf). Drizzle or brush both sides lightly with the 3 tbs extra-virgin olive oil. Season lightly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.

Grill or toast

Preheat a grill pan or skillet over medium-high heat, or preheat broiler to high. Grill slices 1-2 minutes per side until golden and charred at edges (or place on a baking sheet and broil 1-2 minutes per side). Watch closely to avoid burning.

Optional garlic rub

If using, cut 1 garlic clove in half and immediately after grilling rub the cut side of the garlic over one side of each warm toast to impart a subtle garlic flavor.

Garnish & serving

Compose the board

Place the bowls of Worm Olives and condiments on the board. Arrange cheeses and salami around them, add the nuts and fruit in open spaces, and fan the grilled bread slices along one side. Tuck fresh herb sprigs for color and aroma.

Serve

Provide small cheese knives for each cheese, toothpicks for the olives/pickles, and small spoons for honey and mustard. Serve immediately while the grilled bread is still warm. Enjoy family-style.