Chill what needs chilling. Keep cheeses and meats in the fridge until 20–30 minutes before serving so they’re fresh but not icy. Wash and fully dry all produce.

Prep produce for easy grabbing. Slice peaches and nectarines into wedges, halve strawberries, remove grape stems, trim snap peas, and cut cucumbers into coins. Keep melon in neat cubes or thin triangles.

Set the anchors first. Place small bowls for dips, olives, pickles, and honey around the board. These create structure and make it look full.

Add cheeses in different shapes. Fan out slices of firm cheese, leave a small wheel of brie whole with a cut wedge, crumble feta, and place burrata or goat cheese with a spoon. Drizzle soft cheese with a touch of honey or olive oil and herbs.

Fold and layer meats. Fold salami into halves or quarters for height. Drape prosciutto in loose ribbons. Tuck meats beside cheeses for pairing.

Fill with produce. Alternate colors and textures: berries near pale cheeses, tomatoes near green dips, melon near salty meats. Garnish with fresh herbs.

Add crunch. Slide in stacks of crackers, crostini, and breadsticks. Sprinkle nuts wherever the board looks sparse.

Finish with flair. Add a few lemon wedges, a sprinkle of flaky salt over tomatoes or cucumber, and a drizzle of hot honey on one section for a sweet-heat moment.

Set out tools. Place cheese knives, spoons for dips, and toothpicks. Keep extra crackers and napkins nearby for easy refills.

Serve and enjoy. Let cheeses sit at room temperature for about 20 minutes before guests dig in for the best texture and flavor.