Remove cured meats from refrigerator 15–20 minutes before plating to allow flavors to open. If slices are large, fold each slice into thirds or fan slices to create easy-to-grab portions. Arrange prosciutto in loose rose or draped folds in one area; place soppressata in overlapping half-moon stacks; create small rolled stacks of smoked salami. Spread meat groupings across the board to balance visual weight.

Cheeses

Prepare cheeses

Take cheeses out of refrigerator 30–40 minutes before serving for best texture and flavor. Place the whole or wedge of brie on the board and score a light crosshatch on top; squeeze a little lemon over brie if desired. Position the cheddar as a block and pre-cut a few 1/4-inch slices or leave a small chunk for guests to cut. Place the manchego as a wedge and pre-cut some thin slices. Leave cheese knives near each cheese, and label cheeses if helpful.

Accompaniments

Prep small bowls and items

Fill one small bowl with mixed olives and place it on the board. Fill another bowl with fig jam or quince paste and the third with honey, placing small spoons in each. Halve dried figs if not pre-halved. Wash and dry grapes and leave them on the stem if possible for presentation. Arrange Marcona almonds in a small pile or dish. Place cornichons near the meats, and distribute a few around cheeses. Toast baguette slices until lightly golden and place them in a stacked fan on the board. Spread crackers in an accessible area.

Garnish and finishing touches

Tuck fresh herb sprigs between groupings for color and aroma. Drizzle honey lightly over a corner of brie or provide honey in bowl for guests to drizzle. Scatter a few extra nuts and dried fig halves around the board to fill empty spaces and create an inviting, abundant look.

Assembly & Serving

Start by placing bowls (olives, jam, honey) on the board to anchor the composition. Arrange cheeses spaced apart around the board, then place meats near but not touching all cheeses to encourage pairing. Fill gaps with crackers, baguette slices, grapes, figs, cornichons, and almonds, keeping color and texture contrast in mind. Ensure each cheese has a dedicated knife and that spoons/forks are available for sticky components. Place extra crackers and bread on a side plate if desired.

Final checks: wipe any drips on the board edges, ensure items are easy to reach from all sides, and bring the board out with napkins and plates. Recommend guest pairings verbally (e.g., manchego + quince paste, brie + honey and figs, cheddar + salami).