Prepare the board: Select a large wooden board, slate, or platter. Ensure it is clean and dry. If using a wooden board, you may want to lightly oil it.

Arrange the cheeses: Place the cheeses on the board first, distributing them evenly. For whole cheeses like Brie, you can leave them whole or cut a wedge to entice guests. For harder cheeses like cheddar or Gouda, cut them into cubes or slices. If using a blue cheese, crumble it slightly or cut into wedges. Allow cheeses to come to room temperature for about 30-60 minutes before serving for optimal flavor and texture.

Add the cured meats: Fold or roll the cured meats like prosciutto and salami to create visual interest and make them easier to pick up. Arrange them around the cheeses, filling in some of the gaps.

Incorporate fruits: Wash and dry all fresh fruits thoroughly. Arrange the grapes in small clusters. Place berries in small piles or scattered artfully. Halve or quarter fresh figs and place them strategically on the board.

Add dried fruits and nuts: Fill in remaining spaces with dried apricots and mixed nuts. Small bowls can be used for nuts if preferred to contain them.

Include accompaniments: Place small bowls or ramekins for marinated olives, cornichons, honey or fig jam, and Dijon mustard. Distribute these bowls across the board.

Arrange crackers and bread: Fan out the artisan crackers and slices of baguette or sourdough bread around the edges of the board or in designated areas. You can lightly toast the bread slices for added texture if desired.

Garnish: Tuck a few fresh rosemary or thyme sprigs among the items on the board for a touch of green and aroma. This adds a final elegant touch.

Serve: Present the cheese and charcuterie board immediately after assembly or within an hour of room temperature cheese being placed. Provide small cheese knives or spreaders for guests.