BOARD LAYOUT 

Space out small bowls or ramekins for holding oily and briny items, like cornichons, olives or dips. Place larger food items, like meats and cheeses, on the board first. Then fill bowls, fan out crackers and add fruits and vegetables. Lastly, fill gaps with smaller items such as nuts, chocolates and berries. Garnish with fresh herbs and florals.

TIPS AND TRICKS

Use a variety of cheeses with different textures. Beginners can’t go wrong pairing a soft cheese such as a brie or Camembert and a hard cheese like a sharp vintage cheddar—a guaranteed crowd-pleaser. Add the wow factor, something that sparks conversation and interest such as an unusual seasonal berry, unexpected chocolate flavor, interesting jam or honeycomb to accompany the cheese.

SHOPPING LIST

Charcuterie & Cheeses:

Peppered salami, prosciutto, capocollo, double-cream brie, vintage cheddar, Camembert, aged Gouda, blue cheese

 Bread & Crackers:

Thinly sliced and lightly toasted baguettes, and an assortment of crackers

Dried Fruits & Nuts:

Apricots, cranberries, sun-dried tomatoes, almonds, pistachios, cashews

Fresh Fruits & Vegetables:

Mini cucumbers, rainbow carrots, asparagus, strawberries, blackberries, raspberries, pomegranates, blueberries, kiwi slices, grapes

 Pickled & Brined:

Pitted and stuffed olives, cornichons 

Dips & Spreads:

Hummus, spinach and artichoke dip, fig spread, honeycomb

Sweets  & Chocolates:

Dark chocolate pretzels and raisins, good quality dark chocolate bark 

Garnish & Florals:

Rosemary, sage, eucalyptus, bright carnations, spray roses

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Read more about the board grazer and Liz Sergeant