Slice harder cheeses (cheddar, manchego) into bite-size cubes or thin wedges. Leave soft cheeses (brie) whole with a small knife for guests. Fan or fold assorted cured meats into small stacks or rosettes for visual appeal.

Arrange cheeses and meats on a large wooden board or platter, spacing them so guests can easily reach each item.

Fill small bowls with marinated olives, cornichons, dried fruits and mixed nuts. Place bowls on the board interspersed with the cheeses and meats.

Add a small pot of honey and scatter fresh grapes or berries. Place crackers and baguette slices in a separate basket or around the platter to keep them crisp.

Seafood Display

Prepare shrimp and smoked salmon

If shrimp are chilled from the fridge, place them on a bed of crushed ice on a platter for display. Arrange in a ring with small bowls of cocktail sauce and lemon wedges for squeezing.

Lay smoked salmon slices lightly folded on a separate platter. Spoon cream cheese or labneh into small dollops next to the salmon, and sprinkle capers over the salmon. Provide mini toasts or blinis alongside for guests to assemble.

Keep seafood refrigerated until just before serving; replenish ice as needed to keep chilled during the event.

Warm Bites (displayed hot)

Heat and arrange warm items

Preheat oven to 180°C (350°F). Arrange mini crab cakes and puff pastry cheese twists on a baking sheet. Brush crab cakes lightly with olive oil and heat for 8–10 minutes until warmed through and golden. Bake puff pastry twists according to package or recipe directions (about 10–12 minutes) until puffed and golden.

Transfer warm bites to a serving platter and garnish with chopped parsley. Place bowls of aioli or remoulade nearby. Keep these items in a warming drawer or insulated serving dish if available to maintain temperature during service.

Vegetarian & Fresh

Assemble caprese skewers and crudités

Thread cherry tomatoes, mini mozzarella balls and basil leaves onto small skewers. Arrange on a platter and drizzle with balsamic glaze just before serving to prevent sogginess.

Organize vegetable crudités around a bowl of hummus. Trim vegetables into even sticks for easy dipping and arrange by color for an attractive display.

Warm stuffed mushrooms (if served warm) in the oven for 8–10 minutes at 180°C (350°F) and transfer to a small platter. If served room temperature, simply arrange on the platter and garnish with herbs.

Garnishes & Final Setup

Place fresh herbs strategically on and around platters for color and aroma. Fill small bowls or ramekins with sauces and place them with the corresponding items (cocktail sauce with shrimp, aioli with crab cakes, hummus with crudités).

Set out toothpicks, small plates, napkins and serving utensils near each station. Keep perishable items (seafood, soft cheeses) refrigerated until the last moment and replenish as needed. Check food levels every 30 minutes and refresh platters to keep the display full and attractive.