Remove all cured meats from refrigeration 20–30 minutes before serving to take the chill off and let flavors open. Fan out prosciutto slices in loose ruffled piles, fold or roll soppressata or salami into comfortable bite-sized ribbons, and arrange coppa/chorizo in small overlapping piles. Aim for varied shapes and heights for visual appeal.

Arrange Cheeses

Bring cheeses to room temperature (about 20–30 minutes) before plating. Place the firmer cheese wedges (Manchego and Cheddar) spaced apart on the board. Put the Brie on one area and, if desired, partially slice or score its top to invite dipping. Leave a small knife or spreader with each cheese.

Marinated & Pickled

Prepare Olives & Sun-Dried Tomatoes

If using the optional quick marinade: in a small bowl, whisk together 3 tbs olive oil, sliced garlic, lemon zest, red pepper flakes, chopped herbs, salt and pepper. Toss olives and sun-dried tomatoes in the marinade and let sit at room temperature for 15–30 minutes. Otherwise, drain oil-packed sun-dried tomatoes and lightly pat olives. Place marinated olives and tomatoes in separate small bowls or ramekins.

Prepare Pickles & Peppers

Halve the cornichons/dill pickles lengthwise and slice the marinated roasted red peppers into strips. Place them near the meats and cheeses on the board so guests can easily pair bites.

Accoutrements & Garnish

Place Mustards, Honey & Nuts

Spoon whole-grain mustard into a small bowl and place it on the board. Put honey in a small ramekin or drizzle it lightly over one wedge of Brie. Add the honey-roasted or toasted nuts into a small pile or bowl, and include any optional aioli in its own dish.

Add Bread & Crackers

Slice the baguette on the bias into 1/2-inch slices and arrange in a fanned stack. Place crackers in a separate area so they don’t get soggy from olives or oils.

Garnish & Final Assembly

Assemble the board on a large wooden board or platter: start with cheeses as anchors, add meats in groups around them, and fill gaps with olives, sun-dried tomatoes, pickles and roasted peppers. Tuck small bowls of mustard, honey and nuts in open spaces. Scatter fresh herb sprigs for color and visual height. Ensure knives and small spoons are placed with condiments.

Serving & Timing

Serve immediately after assembly. Keep extra bread and crackers nearby. Replenish items as needed. Leftovers (exclude fresh bread/crackers) can be refrigerated in airtight containers up to 3 days; bring meats and cheeses back to room temperature before serving again.