Platters Recipe

Prep dips and small items

If using store-bought dips, transfer hummus, baba ganoush and tzatziki to shallow bowls. If making hummus or baba ganoush from scratch, prepare in advance and chill. Drizzle each dip with a little (about 1 tsp) olive oil and sprinkle roasted sesame seeds over baba ganoush if desired.

Arrange feta in a small bowl or mound on the board. Scatter kalamata olives and marinated artichoke hearts in small ramekins or directly on the platter.

Place cucumber slices, halved cherry tomatoes and roasted red peppers in small clusters around the dips to create color contrast.

Add mixed nuts into a small dish and tuck near the cheese for crunch. Sprinkle chopped parsley over the hummus and baba ganoush for freshness.

Position warm pita triangles and assorted crackers near the dips so guests can easily reach them. Place lemon wedges beside tzatziki for squeezing.

Select a separate board or a different area of the large platter for charcuterie to avoid cross-flavoring with moist dips. Fan slices of prosciutto and salami in loose folds to create height and texture.

Arrange slices of soppressata or chorizo in small stacks. Place wedges and slices of cheeses with some space between types to allow easy cutting.

Spoon the jam into a small bowl and place near the brie so guests can pair jam and honey with cheese. Drizzle 2 tsp honey over the brie wedge or place honey in a tiny dish beside it.

Scatter cornichons/pickles and grapes near the meats and cheeses to balance richness with acidity and sweetness.

Lean toasted baguette slices and place crackers near cheeses for grabbing. Provide a cheese knife near brie for spreading.

Trim and wash all vegetables. Cut bell peppers into strips, halve radishes, trim snap peas and cut celery into sticks if not already prepared.

Place the green goddess or ranch dip in a shallow bowl and set it centrally among the vegetables so guests can dip from any side.

Arrange vegetables in groups by type radiating out from the dip bowl for an attractive, easy-to-grab layout. Keep carrots and celery opposite to create color balance.

Scatter fresh basil leaves across the platter where there are empty spaces to add fragrance and visual interest. Lightly season cheeses and dips with a pinch of sea salt flakes and cracked black pepper where appropriate.

Give the entire platter one final check: refill any empty bowls, reorder crowded sections so everything looks abundant, and wipe any drips on the board for a clean presentation.