Remove all cheeses from the refrigerator 20–30 minutes before serving to come to near-room temperature. For the semi-hard cheese, cut into 1/4-inch slices or 1/2-inch batons for easy grabbing. For the soft cheese, score the top rind and cut one wedge to make it approachable; leave the rest whole. Crumble or portion the blue or washed-rind cheese into small wedges or spoonable pieces.

Prepare meats

If not pre-sliced, slice cured salami and soppressata/chorizo thinly (about 1–2 mm). Fold prosciutto into loose rosettes or drape in ribbons. Arrange meats in small piles around the board to create visual balance.

Arrange crackers and bread

Place crackers and toasted baguette slices in separate clusters so guests can choose. Fan them slightly and tuck some under cheeses or meats to create height and variation.

Add small bites (olives, pickles, nuts)

Put mixed olives, cornichons, and marcona almonds into small bowls or piles. Place them strategically around the cheeses and meats so each area has an accompaniment option.

Sweet components

Spoon the fig jam or fruit preserve into a small ramekin and place near a soft or blue cheese. Drizzle honey into a second small ramekin or directly over a wedge of semi-hard cheese if desired. Provide a small spoon or honey dipper.

Fruit and garnish

Arrange fresh grapes or sliced seasonal fruit in clusters to break up savory elements and add color. Tuck rosemary sprigs between items for aroma and appearance. Scatter a few extra nuts or crackers for texture.

Final seasoning and serving notes

Finish with a light grind of cracked black pepper over the soft or semi-hard cheese if desired. Place small cheese knives or spreaders with each cheese type to avoid cross-contamination of flavors. Offer napkins and small plates. Serve immediately; if holding for up to 1 hour, keep at cool room temperature out of direct sun.