Clear a big workspace and lay out your board or platter.

Pull cheeses out of the fridge 30–60 minutes before you plan to serve so they soften and show their full flavor.

Open jars (honey, jam), slice the baguette, and get small bowls/ramekins ready for wet items (olives, spreads).

Place knives, spoons, tongs, and napkins within easy reach.

Pro tip: Letting cheese come to room temperature makes it taste brighter and easier to slice — plan ahead so you don’t rush this.

Brie: leave the wheel whole or cut into a wedge; score the top if you’ll warm it later. Place on the board with a small knife.

Hard cheeses (cheddar, gouda): slice some into thin pieces and cut some into chunks to encourage casual grabbing.

Blue cheese: crumble into a small pile or place in a tiny dish if it’s very soft.

Arrange cheeses in separate “anchor” spots across the board so they create visual balance.

Pro tip: Offer different cheese textures (soft, semi-soft, hard, tangy) and place knives so guests don’t cross-contaminate flavors.

Prosciutto: drape into loose folds or make little “roses” by folding slices lengthwise and rolling.

Salami: stack and fold or roll into cones so they stand up on the board.

Chorizo or cured sausages: layer in small overlapping piles.

Aim for small groupings (3–6 pieces each) rather than a big flat sheet of meat — it looks more artisanal.

Pro tip: Rolling or folding meats adds height and makes them easier to pick up without needing a fork.

Put your largest items down first: cheeses and any bowls/ramekins (honey, jam, olives).

Space anchors across the board so there’s no overcrowded corner.

Leave pathways between anchors — these gaps will be for fruits, nuts, and crackers.

Tuck meat groupings near cheeses that pair well (e.g., prosciutto by brie; chorizo near sharper cheddar).

Keep oily or strongly flavored meats slightly separate from delicate crackers or mild cheeses.

Use the natural shape of the board — if it’s long, stagger items; if it’s round, work in a circular flow.

Cluster grapes in small bunches rather than scattering single grapes.

Fan apple and pear slices, tucking them into crevices; toss briefly with a squeeze of lemon if you’re prepping ahead to prevent browning.

Halve figs and nestle them near cheeses that’ll highlight their sweetness.

Scatter toasted nuts and roasted pumpkin seeds in small piles to add crunch.

Pro tip: Tossing apple/pear slices with a little lemon juice keeps them fresh-looking if you prep 15–30 minutes early.

Fan crackers along one side or create a small stack in a corner — variety is visually appealing.

Lean baguette slices upright against a cheese or place them in a small bowl to keep them crisp.

Introduce height with small jars, stacked crackers, or a folded napkin under one section of the board.

Drizzle a little honey over the brie or place a honey dipper in the ramekin.

Garnish with fresh herbs (rosemary sprigs, thyme) and a few edible flowers or thyme leaves for color.

Add small labels or a note if you’re serving many guests (optional but helpful).

Place serving utensils where they’re easy to reach, and make sure there’s an empty plate or two nearby for guests.

Pro tip: Warm brie option — if you want gooey, crowd-pleasing brie, preheat oven to 350°F (175°C) and bake the scored wheel for 10–12 minutes until soft but not bursting. Place it on the board immediately.

Serve with small plates, napkins, and a set of knives so people don’t cross flavors.

If the gathering lasts longer than a couple of hours, refresh delicate items (cut more fruit, replace soggy crackers).

Store leftovers by wrapping cheeses separately in wax paper or airtight containers and refrigerate within two hours.

Use leftover cured meats and cheeses within 3–5 days for best flavor and safety.