If using toasted baguette slices: preheat oven to 190°C (375°F). Lightly brush slices with 1 tbsp olive oil and place on a baking sheet. Toast 6–8 minutes until edges are golden. Let cool slightly and transfer to the platter.

Prepare cheeses

Cheddar

Slice or cube the mild cheddar into bite-sized pieces (about 1–1.5 cm cubes or thin slices). Arrange in a small mound on the board with a cheese knife or small serving fork nearby.

Brie

Place the wedge of brie near the center of the board. If you prefer, score the rind with a small crosshatch on top to make portions easier to remove. Provide a spreader for creamy cheese.

Manchego

Fan out the thin slices of manchego in a semi-circle or slight overlap near the crackers so guests can pick single slices.

Goat cheese

Place the goat cheese log on the board. Optionally drizzle 1 tsp honey and a few cracks of black pepper over the goat cheese, or roll the log in chopped roasted nuts for texture. Provide a small spreader.

Add accompaniments

Spoon fig jam and whole grain mustard into small bowls or ramekins and place them on the board. Position the honey in a small bowl or honey dipper near the brie so guests can drizzle.

Arrange grapes and dried apricots in small clusters around the cheeses to add color and palate cleansers.

Scatter roasted nuts and cornichons in small piles. Sprinkle a few sea salt flakes over the manchego or cheddar if desired.

Garnish the board with fresh herb sprigs for aroma and presentation. Ensure each element is accessible from multiple sides of the board.

Serve

Provide small plates, cheese knives/spreaders, cocktail picks, and napkins. Encourage guests to take a variety of crackers with different cheeses and to pair sweet preserves or honey with creamy cheeses and mustard with sharp/firm cheeses.

Refill crackers and accompaniments as needed. Leftover cheeses can be wrapped airtight and refrigerated; soft cheeses are best within 2–3 days, firmer cheeses last longer.