Appetizer Trays Recipe

Prepare meats

Arrange the assorted cured meats on a cutting board or tray. Fold or roll each slice to create visual height and easy pick-up. Place prosciutto in loose rosettes, fold salami into quarters, and stack thicker slices like soppressata.

Prepare cheeses

Place the brie wheel whole on the board (optionally score top and drizzle 1 tbs honey). Put the goat cheese log on a small dish or smear board and drizzle 1 tbs olive oil and sprinkle 1/4 tsp sea salt. Arrange cheddar cubes and manchego slices in small piles around the board to create balance.

Rinse grapes, berries, figs and pat dry. Halve figs if using fresh. Arrange in small clusters around cheeses and meats so color is distributed. Place baby carrots and cucumber slices in a single area near hummus for dipping.

Scatter olives and pickles in small bowls or directly on the tray and tuck fresh herb sprigs around items for aroma and visual contrast.

Fan or stack crackers in small piles across the tray to give guests options. Place toasted baguette slices and crostini in a separate area so they remain crisp. Add mixed nuts into a small bowl or scatter a few clusters for an informal look.

Spoon hummus and pesto into small bowls and place them on the tray near vegetables and bread. Put fig jam and mustard into small ramekins. Keep honey in a small jar or dipper near soft cheeses to allow guests to add sweetness as desired.

Drizzle remaining 1 tbs olive oil over the crostini or goat cheese if desired. Finish cheeses with a light sprinkle of flaky sea salt (about 1/2 tsp divided) and cracked black pepper. Tuck lemon wedges on the board edge for guests to squeeze over marinated items or olives.

Step back and check balance: ensure colors, heights, and textures are distributed. Refill small piles of crackers or grapes as needed. Serve at room temperature (remove cheeses from fridge 30–60 minutes before serving).