Platters Recipe

Prepare cheeses

Remove cheeses from the refrigerator 30–60 minutes before serving to bring them to room temperature. Right before assembling, cut hard cheese into bite-sized cubes or thin wedges, slice semi-soft cheeses into manageable pieces, and place the whole soft cheeses (like brie and goat cheese) on the board with a small spreader.

Arrange meats

Fan or fold slices of prosciutto and salami into loose ribbons or piles. Arrange different types of meats in separate clusters around the board so guests can easily choose.

Add condiments and accompaniments

Place small bowls or spoon dollops of honey and grainy mustard on the board near cheeses that pair well with them. Add cornichons, marinated olives, and roasted nuts in small piles or bowls.

Bread & crackers

Slice the baguette on a diagonal and arrange rounds in a fan or stack crackers in small stacks. Keep some bread and crackers near cheeses and some near meats for convenience.

Finish plating

Fill gaps with fresh fruit (grapes, fig halves, apple slices) and tuck a few herb sprigs for aroma. Ensure goat cheese has a drizzle of honey if desired. Use spreader knives near soft cheeses.

Wash and dry all vegetables thoroughly. Trim ends from carrots and slice cucumbers into rounds. Halve mini peppers and radishes if needed. Pat vegetables dry so dips don’t get watery.

Spoon hummus and tzatziki into small bowls. Drizzle a little herb olive oil over hummus and sprinkle with a pinch of paprika or chopped parsley if available.

Arrange vegetables in groups or color blocks around the bowls of dip. Place lemon wedges near tomatoes and cucumbers for a fresh squeeze if desired.

If using frozen or store-bought mini bites, heat them according to package directions (typically 350°F / 175°C for 10–15 minutes) until warmed through and crisp. For homemade items, bake or reheat to safe internal temperatures (165°F / 74°C for sausages).

Transfer hot items to a heated serving dish or arrange on the platter in a designated area. Place mustard or dipping sauces in small bowls next to them.

Wash berries and pat dry. Cut larger strawberries if using. Arrange mixed berries in one section. Break dark chocolate into squares and scatter nearby.

Place mini cookies or biscotti and dried fruit in small piles. If desired, lightly dust certain baked items with powdered sugar just before serving.

Place small serving bowls and spreader knives where needed. Tuck microgreens or small herb sprigs in open spaces for color and aroma. Check for empty spots and top up with extra nuts, fruit, or crackers.

Keep cold items on chilled trays or replace cheeses from the fridge if the event will last many hours. Replenish hot bites from the oven as needed to maintain temperature and appearance.