Here are my tips for an quick-and-easy-to-assemble cheese board:
You need a nice large platter. I think oval ones look great for cheese. I happened to find this beautiful ceramic one, handmade in Italy, for $8 at my church’s thrift shop. It is 22″ in length.
Green grapes and red grapes, seedless.
One small package of dates (see them right in the middle, to the left of the brie wedge?) You could also beautifully use halved figs if they are in season.
A selection of cheeses.
Cheese knives of several sizes and types.
Here is what the cheese experts say, “a goat cheese, a soft cheese, a hard cheese, a washed rind, and a blue cheese.” For more information on the cheeses to use to build a nice platter, a great article can be found by the ever-stylish Gwyneth Paltrow here. I did not use a washed rind cheese, but from a style perspective, an odd number (5, in this case) is more eye-catching than the four I used.
Do you see my secret in the photo above?
My secret is to build height. My secret is to use packaged Italian thin breadsticks. See how pretty the extra height is? People love a small bite like this with their glass of wine because they are easy to hold, they have a nice crunch, and they are easy and dainty to eat.
I have also read that a chopped “KIND” bar or two make a lovely ingredient on a cheese tray. It gives a touch of nutty crunch and sweetness. I’ll have to try that next time.