- 1 – 1 1/2 oz. cheese per person – A mixture of soft-ripened, semisoft, and semi-hard cheeses work well together.
- Brie or Camembert
- Provolone or Jarlsberg
- Cheddar, Gouda or Swiss
- 1 – 2 oz. meat per person – A combination of lean-cured meats and salt-cured meats work well.
- Salami and Pepperoni
- Prosciutto and Bacon
- 1 – 2 tbsp per person for condiments – This is where you round out the flavor profile of your board.
- Fig jam or honey
- Onion dip
- Hummus
- 4 – 6 bits size pieces per person for veggies – Try a combination of raw, cooked and pickled.
- Carrots, Celery
- Broccoli, Asparagus
- Pickled green beans
- 1 – 2 tbsp. nuts per person
- Marcona Almonds
- Rosemary Cashews
- Toasted mixed nuts
- Breads and crackers – Look for crusty bread varieties like baguettes and focaccia. For crackers choose sturdy and mild flavors. You don’t want the cracker competing with the flavor of the cheese.
