Charcuterie board (meat and cheese platter)

Choose a serving surface: a platter, a rimmed baking sheet, one or several cutting boards, or a charcuterie board with a rim so nothing rolls off.

Cut the hard cheeses so they are easy to grab: slice the Manchego into triangles and arrange them in opposite directions; dice the white cheddar.

Put the cheeses on the board first, in odd numbers (three or five), spaced to leave room for meats, fruit and accompaniments.

Put anything wet or messy, such as marinated mozzarella balls, into a ramekin.

Fold the cured meats: large round slices folded in half and in half again into tulips or triangles, or layered like a deck of cards; fold salami in half and fan it out, light and not compacted.

Layer the meats around the cheeses; on a board with no rim keep things that do not roll at the borders. Finish with the prosciutto arranged in ribbons.

Set down anything served in a separate dish first: pitted green and kalamata olives, and baby dill pickles stacked vertically in a ramekin.

Place pairings together: a pot of honey next to the brie, and a fig and strawberry spread.

Add fresh fruit: thinly sliced apple shaped into a heart, green grapes cut into smaller portions, strawberries and blueberries, beside the cheeses they pair with.

Fill the remaining spots with nuts around the brie, pistachios, and dark chocolate squares.

For little toasts, slice a baguette, brush both sides with olive oil and toast at 400 for about 6 minutes, until lightly golden.

Add the toasts and crackers, including a gluten-free option, next to the soft cheeses they pair with; serve any overflow on a separate platter.

Fill any gaps with leftover fruit or nuts.

Set out small serving forks, spoons and knife servers, and pre-slice the brie a little so guests start.