Arrange prosciutto and salami on a large serving board or platter, fanning the slices so they are easy to pick up. Leave space between items for accompaniments.

Accompaniments

Place melon slices or balls in a small cluster near the prosciutto. Drape a slice of prosciutto over some melon pieces for classic pairing.

Scatter halved fresh figs (or quartered dried figs), marinated olives, cornichons, and almonds into small piles around the board so guests can sample different flavor combinations.

Cheeses & Bread

Tear the burrata or fresh mozzarella into bite-sized pieces and place next to the bread slices. Sprinkle the shaved Parmigiano-Reggiano in a small pile or scatter shards across the board.

Toast bread slices until lightly golden. Optionally rub with a cut garlic clove for extra aroma, then place on the board near the cheeses.

Finishing & Garnish

Drizzle extra-virgin olive oil over the burrata and prosciutto clusters (about 2 tbs total) and lightly season the cheeses and prosciutto with freshly ground black pepper.

Scatter basil leaves or arugula over and between items for color and freshness; zest a little lemon over the burrata and prosciutto for brightness.

Finish with a light drizzle of balsamic glaze in a decorative line or small dots over melon-prosciutto pairings and a final pinch of black pepper.