Single Platter Recipe

Prepare meats

Take the sliced cured meats (approximately 3 oz / 0.18 lb total). If slices are large, fold each slice into quarters or loosely roll 3–4 pieces and arrange them on one side of the platter to create height and easy pick-up.

Arrange cheeses

Slice the 4 oz assorted cheeses into bite-size pieces or wedges. Place the firmer cheeses (aged gouda, cheddar) in small stacks or fan shapes. Leave the brie as a small wedge and place the 1 oz goat cheese log on the board whole or cut in half for easy spreading.

Toast or lightly grill the 2 slices of baguette if desired (1–2 minutes per side) until just golden. Fan the 6 crackers in a small cluster near the cheeses so guests can choose cracker-and-cheese combinations.

Place 3 tbsp mixed olives into a small ramekin and set it on the platter to contain brine. Arrange 4 cornichons or small pickles in a tidy row next to the meats. Scatter the handful of fresh grapes or berries near the cheeses for freshness and color.

Add 2 tbsp raw or marcona almonds in a small pile for crunch. Spoon 1 tsp honey into a small dip well or drizzle lightly over the brie wedge. Place 1 tsp fruit jam or fig spread in a small ramekin or smear a thin line on the board beside the soft cheeses.

Tuck a fresh herb sprig (rosemary or thyme) near the cheeses for aroma and garnish. Finish with a small pinch of ground black pepper over the goat cheese or brie if desired.

Using a small wooden board or plate appropriate for one person, arrange components so there is a variety of textures and colors: meats on one side, cheeses opposite/center, breads/crackers accessible, and accompaniments in small piles or ramekins. Ensure spreads and honey are reachable with a small knife or spoon. Serve immediately at room temperature for best flavor.