Variety Tray Recipe

Arrange salami

Fold each slice of Genoa salami in half or thirds and fan them into a small overlapping pile in one area of the tray to create visual height and texture.

Arrange prosciutto

Drape prosciutto slices into loose ribbons or gentle rosettes and place them near the salami, leaving space for cheeses and accompaniments.

Prepare sliced cheeses

Stack provolone and optional cheddar slices in small overlapping stacks or roll slices and place them in separate areas so guests can easily pick them up. Aim for variety in shape: some stacks, some rolled, some fanned.

Prepare feta

Cut feta into 1/2-inch cubes or crumble into a small bowl. Drizzle feta lightly with 1 tsp olive oil and sprinkle with a pinch of black pepper. Place the bowl or mound it on the board.

Prepare olives

Place Kalamata and green olives in separate small bowls or ramekins to contain brine. Arrange them on the tray adjacent to the cheeses and charcuterie.

Add pickles

Halve the cornichons lengthwise and tuck them in small groups around the olives and meats for contrast and bite.

Rinse and dry grapes; keep small clusters intact or halve larger grapes. Arrange fresh grapes in a cluster or small piles. Scatter dried apricots or figs in small piles to add sweetness and color contrast near the cheeses.

Place nuts

Fill a small bowl with roasted almonds or scatter them in a neat pile on the board. Position near cheeses where they won’t roll into other ingredients.

Add honey and mustard

Serve honey in a small ramekin (optionally warmed for 10–15 seconds to loosen). Spoon whole-grain mustard into a second small ramekin. Place both on the board near cheeses that pair well (feta, cheddar).

Arrange assorted crackers in small stacks or fans around the edge of the board. Fan baguette slices in a loose row or small overlapping piles, to allow easy grabbing without disturbing other items.

Final touches

Drizzle 1 tbsp extra-virgin olive oil over the crumbled feta bowl and over a few cheese slices if desired. Tuck rosemary or thyme sprigs between groupings for color and aroma. Finish with a light grind of black pepper over cheeses and a few flakes of sea salt if desired.

Serve and maintain: Place small serving forks and cheese knives next to appropriate items. Refill bowls of olives, nuts, or honey as needed while serving.