In a small saucepan combine chopped figs, chopped apricots, orange juice, honey and red wine (if using). Bring to a gentle simmer over medium-low heat, stir, then reduce heat to low. Cook, stirring occasionally, until fruit softens and liquid reduces to a thick jammy consistency, about 10–12 minutes. Stir in lemon zest, taste and adjust sweetness with a little more honey if desired. Remove from heat and let cool to room temperature.

Candied Nuts

Candy the nuts

In a small nonstick skillet over medium heat, add granulated sugar and let it begin to melt very slightly, then add butter and stir until sugar melts and becomes syrupy. Add almonds and pecans, stirring to coat evenly. Continue cooking 2–3 minutes until nuts are glossy and sugar begins to caramelize. Remove from heat and immediately spread nuts on a sheet of parchment; sprinkle with sea salt and let cool. Break into clusters once cool. (Alternatively use store-bought candied nuts.)

Crostini

Toast baguette slices

Preheat oven to 200°C (400°F). Arrange baguette slices on a baking sheet, brush both sides lightly with olive oil, and bake 6–8 minutes, flipping once, until edges are crisp and golden. Let cool slightly. Alternatively, toast in a skillet until golden.

Assemble Meats & Cheeses

Prepare cheeses

Remove all cheeses from the refrigerator 20–30 minutes before serving so they come to room temperature. For the aged cheddar, slice or cube into bite-sized pieces. For the triple cream/Brie, cut a wedge and score the rind for easy serving. Place the soft goat cheese in a small bowl or log and leave a small spreading knife nearby.

Arrange meats

Fan or fold prosciutto slices into loose ruffles and arrange on the board. Roll or fold soppressata slices into small rosettes and place near the prosciutto.

Final Assembly & Plating

Select a large wooden board or platter. Place the three cheeses spaced apart to create visual anchors. Put the meats near cheeses that pair well (prosciutto with soft cheeses; soppressata with aged cheddar). Spoon the compote into a small ramekin and set on the board. Place the whole-grain mustard into a small dish as well.

Scatter the candied nuts near cheeses and condiments. Fill a small bowl with olives and another with cornichons/pickles. Arrange crostini and crackers in groups on one side of the board for easy reaching.

Garnish with fresh rosemary and seasonal fruit (grapes or sliced pear). Provide small cheese knives, toothpicks, and spoons for condiments. Serve at room temperature so flavors and textures are at their best.