Choose your board and bowls: Pick a large wooden board, slate, or platter. Grab a few small bowls for olives, spreads, and sticky items like honey or jam.

Prep cheeses: Set soft cheeses out 30 minutes before serving so they’re creamy and spreadable. Cut harder cheeses into slices, sticks, or bite-size cubes for easy grabbing.

Slice and wash produce: Rinse and dry berries and veggies well. Slice cucumbers, halve radishes if large, and keep snap peas whole. Pat everything dry so your board doesn’t get soggy.

Fold and fan the meats: Roll prosciutto into loose ribbons and fold salami into halves or quarters for texture. Group meats in a few different spots so guests don’t crowd one area.

Anchor with bowls: Place small bowls around the board first—fill them with olives, hummus, mustard, and jam. This creates structure and natural “dividers.”

Add cheeses: Space out the cheeses so each has its own area. Drizzle a little honey over goat cheese and add a sprig of thyme or mint for a spring touch.

Fill with produce and fruit: Tuck vegetables into neat clusters and fan fruit around the cheeses. Aim for a balance of color: greens next to reds, pale items alongside darker tones.

Layer in crunch: Add nuts in small piles and slide crackers and crostini into open spaces. Keep more crackers in a basket on the side if the board gets crowded.

Add the Easter nods: Place deviled eggs or hard-boiled halves near the veggies. Scatter a few pastel candies or chocolate squares for a gentle holiday note—don’t overdo it.

Finish with herbs and lemon: Tuck in fresh herb sprigs for fragrance and color. Add lemon wedges near the goat cheese and veggies for bright, fresh bites.

Final check: Look for gaps and fill with extra nuts, grapes, or crackers. Wipe the board edges for a clean, intentional look.