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Ingredients
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Cured Meats & Proteins
Cheeses
Pickles & Preserved
Vegetables & Produce
Breads & Crackers
Spreads & Accents
Garnish & Finish
Method
Cured Meats & Proteins
Arrange meats
Fan out prosciutto slices into small loose folds and place in one area of the board. Fold soppressata/salami into quarters or rosettes and cluster nearby. Lay coppa slices in overlapping layers. Place marinated mozzarella balls in a small bowl or scatter near the cheeses.
If any meats are chilled, remove from refrigerator 10–15 minutes before serving to allow flavors to open.
Cheeses
Prepare cheeses
Place the burrata or fresh mozzarella whole on the board; score the top and drizzle 1 tbs olive oil and a pinch of sea salt. Arrange sliced provolone/fontina in a fan. Scatter pecorino/manchego shards where guests can reach them easily.
If using burrata, provide a small knife so guests can break it open and spread on bread.
Pickles & Preserved
Drain jarred items (olives, artichokes, roasted peppers) and place each type in small bowls or piles around the board so brine doesn't wet bread or cheeses. Tuck pepperoncini and cornichons between meats and cheeses to create contrast and easy access.
Vegetables & Produce
Breads & Crackers
Toast baguette slices lightly if desired. Arrange bread and crackers in small stacks or fanned groups around the board, leaving space between so guests can easily pick them up without reaching over soft cheeses.
Spreads & Accents
Spoon fig jam or whole-grain mustard into a small ramekin and place near cheeses that pair well (pecorino, provolone). Drizzle remaining 1 tbs olive oil over marinated mozzarella or burrata and finish with balsamic glaze in a thin stream over roasted peppers or burrata. Sprinkle cracked black pepper and sea salt flakes over the fresh cheese only.
Garnish & Finish
Scatter toasted pine nuts or chopped walnuts gently over the board near cheeses and fruits. Add microgreens or chopped parsley for a fresh finish. Do a final visual check: balance colors, leave small gaps for utensils and place a couple of small serving spoons or cheese knives near spreads and cheeses.