Gently fold each prosciutto slice into loose ribbons or roll into rosettes and place in one area of the board. Aim for easy-to-grab portions (about 1 oz per fold).

Prepare salamis

Fan the soppressata or Genoa salami slices in a separate cluster. For the finocchiona, fold or stack slices in a small pile so guests can take 1–2 slices easily.

Cheeses

Present aged Pecorino

Cut the Pecorino into small, bite-friendly wedges and lay them near a small cheese knife so guests can slice or crumble more as desired.

Serve soft cheese

Place Taleggio or Brie on the board with another cheese knife; keep it at room temperature to show its creamy texture. If using a wheel, cut a small wedge to invite tasting.

Plate fresh ricotta

Spoon the ricotta or stracciatella into a small bowl. Drizzle with 1 tsp olive oil and a pinch of black pepper. Place bowl on the board for spreading on bread or crackers.

Breads & crackers

Slice and toast the baguette into 1/2-inch slices. If not already toasted, brush lightly with olive oil and toast in a 400°F (205°C) oven for 6–8 minutes until golden. Arrange slices and crackers in groups near cheeses for easy pairing.

Pickles, preserves & condiments

Place marinated olives in a small bowl and scatter cornichons in a separate little dish. Spoon fig jam into a ramekin and place near soft cheese. Put whole-grain mustard in a tiny spoonable dish; these concentrated flavors balance the cured meats and cheeses.

Fresh produce & extras

Cluster grapes or halved figs in small bunches around the board to add sweetness and visual contrast. Scatter toasted walnuts or Marcona almonds in a few places for crunch.

Tuck small handfuls of arugula or mixed greens into empty spaces for color and freshness. Add lemon wedges on the side for guests who want a squeeze over olives or ricotta.

Finish by lightly drizzling 1 tbs extra-virgin olive oil across the ricotta bowl and a couple of cheese wedges, then grind the teaspoon of black pepper over the soft cheese and a few meat slices if desired.

Finishing & serving

Arrange items so there are contrasting textures and flavors next to each other (meat next to cheese, sweet jam near aged cheese, pickles near fatty slices). Provide small spoons for condiments and a few cheese knives. Serve with napkins and small plates.