Remove cheeses from refrigeration 20–30 minutes before plating to allow flavors to develop. Slice hard or semi-hard cheeses (aged cheddar) into 1/4-inch slices or small wedges; break or gently slice the blue cheese into bite-sized pieces; leave brie as a small wheel or cut into wedges.

Arrange cured meats

Fan or fold slices of prosciutto and salami into loose ribbons and place them in small clusters around one side of the board. Stack or slightly overlap soppressata slices to create height and texture.

Place small bowls with marcona almonds, mixed olives, and cornichons on the board. Spoon honey into a small ramekin and stir in the whole grain mustard; place near the cheeses for easy drizzling or spreading.

Scatter dried fruit between meats and cheeses to provide bursts of sweetness and color.

Bread & Crisps

Toast crostini

Preheat oven to 375°F (190°C). Lightly brush both sides of baguette slices with 1 tablespoon olive oil and sprinkle with sea salt. Place on a baking sheet in a single layer and toast 8–10 minutes, flipping once, until golden and crisp. Allow to cool slightly.

Arrange toasted baguette slices and crackers in groups opposite the main cheese cluster, varying heights by leaning some against small ramekins or cheeses to create visual interest.

Salad Accent (Optional)

If including the salad accent, toss mixed baby greens with 1 tablespoon lemon vinaigrette just before serving to prevent wilting. Top with thin pear slices and toasted walnuts. Place the dressed salad in a small bowl on the board to keep the greens crisp.

Garnish & Finishing

Finish the board by tucking microgreens or herb sprigs into empty spaces for color and aroma. Grind a little black pepper over the brie and pear slices if using. Do a final sweep to ensure bite-sized groupings and balance of color and texture across the page-style board.

Serve immediately so cheeses are at room temperature and crostini remain crisp. Provide small cheese knives, spoons for condiments, and individual plates or napkins for guests.