Remove the soft cheese from the refrigerator 30 minutes before serving to come to room temperature. For presentation, cut the semi-hard cheese into 6–8 thin wedges or small cubes and score the rind of the soft cheese lightly (leave whole or cut into quarters).

Arrange cured meats

Fan the prosciutto slices into loose rosettes (fold each slice in half lengthwise and roll loosely) and arrange the salami in overlapping rounds or small stacks so they are easy to pick up.

Accompaniments

Prepare fruit and pickles

Wash and dry grapes (or slice apple/pear and toss immediately with a few drops of lemon juice to prevent browning). Halve figs if using. Place cornichons and olives in small piles or in ramekins.

Portion jam and grissini

Spoon the fruit jam into a small bowl or ramekin. Stand grissini upright in a narrow glass or lay them alongside the cheeses so they remain crisp and easy to grab.

Garnish & Finishing

Assemble the plate: choose a medium wooden board or serving platter. Place the soft cheese to one side and the semi-hard cheese opposite, leaving space between for meats and accompaniments. Add the prosciutto and salami near the cheeses so diners can pair them. Position the jam ramekin close to the soft cheese, and place the cornichons and olives in small clusters or bowls.

Add garnishes: scatter the grapes and halved figs around the board. Sprinkle the toasted nuts near the cheeses for texture. Drizzle 1 tablespoon of honey over a small portion of the semi-hard cheese or serve honey in a tiny dish. Tuck rosemary/thyme sprigs for aroma and finish with a light crack of black pepper over the soft cheese if desired.

Serve: provide two small cheese knives or spreaders (one for soft cheese, one for jam), small forks or toothpicks for pickles, and plates. Encourage guests to mix and match flavors—cheese with jam and honey, meat with olives and breadsticks.