Fairway Feast Platter* Recipe

Prepare cheeses

Remove brie from refrigerator 20–30 minutes before serving so it comes to room temperature. Trim rind if desired and place on board. Pre-cut aged cheddar into 1/2-inch cubes and slice manchego into 1/4-inch wedges. Arrange cheeses in separate zones on the platter to create visual balance.

Arrange cured meats

Fold or loosely roll prosciutto slices into ruffled mounds; fan salami and soppressata into overlapping half-moons. Place meats adjacent to cheeses, alternating textures (soft cheese next to thin prosciutto, firmer cheese near salami) to encourage variety with each bite.

Slice the baguette on the bias into 1/4-inch slices. If you prefer warm crostini, brush lightly with olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until golden. Place sliced baguette and crackers in small stacks or fanned groups around the board for easy grabbing.

Spoon whole grain mustard into a small bowl or ramekin and place near stronger-flavored cheeses. Place fig jam or quince paste in a second ramekin. Position cornichons and marinated olives in small bowls or nestle them into nooks of the board so brine doesn’t make crackers soggy.

Rinse and dry grapes, leaving a few small clusters intact for visual interest. Halve fresh figs and tomatoes. Arrange grapes, figs and halved tomatoes in pockets around the board to break up the meats and cheeses and provide freshness and acidity.

If using a cornichon-pepper relish, spoon a small amount into a tiny bowl and place near meats for a tangy contrast.

Scatter Marcona or roasted almonds in small piles around the platter to add crunch. Drizzle honey over the brie or place honey in a mini dish for dipping. If using hot honey, reserve separately for guests who want spice.

Tuck small handfuls of baby arugula or microgreens into crevices to add color and a peppery bite. Garnish the platter with rosemary sprigs and finish by sprinkling flaky sea salt and a light grind of fresh black pepper across cheeses and figs.

If serving warm meatballs or sausage bites, reheat according to package instructions or bake at 350°F (175°C) for 8–12 minutes until warmed through. Transfer to a small bowl and place on the platter with toothpicks. Drizzle with hot honey if desired.

Use a large wooden board or platter. Start by placing the ramekins (mustard, jam, olives) to anchor the layout, then position the cheeses in separate areas. Add meats around cheeses, then fill gaps with bread, crackers, fruits, nuts and greens. Adjust for balance, keeping colors and textures distributed across the board.

Provide small cheese knives, spoons for jams and mustard, and cocktail picks for meats and olives. Serve at room temperature for best flavor. Estimated presentation holds well for 2–3 hours; replenish items as needed.