Grazing Boards

Photos by Amanda Rosenblatt.

When it comes to creating a beautiful grazing board, my rule of thumb is simple: be intentional, not fussy. The key to a successful grazing board is thoughtful planning and arrangement that allows your ingredients to shine while presenting an inviting display for your guests.

PLANNING

Portion Guidelines:

• Appetizer: 2 ounces cheese + 1-½ ounces cured meats per person

• Main course: 3-½-4 ounces cheese + 3½-4 ounces cured meats per person

Consider The Event:

• Will children be present? Choose appropriate foods and safe serving utensils

• Standing-room only? Slice cheeses for easy one-handed grabbing and cut grape stems into small clusters

• Dietary restrictions? Separate meat platters for vegetarians, use designated bowls for nuts, provide gluten-free cracker options

• Preparing ahead? Keep crackers and bread separate until serving to prevent staleness

MAKE IT MEMORABLE

Add whimsy and drama to steal the show:

• Take inspiration from Renaissance still lifes by arranging large piles of grapes dramatically spilling from tiered platters

• Stack an impossibly tall tower of fresh focaccia slices next to salted whipped butter

• Create an intentional pattern like a checkerboard of bite-size cheese and olives, drizzled with olive oil, sprinkled with chile flakes and topped with citrus zest

Pro Tip: Source seasonal, local ingredients for the freshest flavors and most vibrant colors. What's in season will naturally provide those eye-catching pops of color your grazing boards need.

DON'T FORGET THE KIDS' GRAZE

This is arguably the only grazing spread that should include cubed cheese! Channel your inner child with familiarity and variety. Seedless citrus segments, sliced cucumber, and mini peanut butter and jelly sandwiches make for easy grab-and-go options. Pair with a medley of juice boxes or all-natural sodas.

INGREDIENTS

Core Components:

• Variety of cheeses (firm and soft)

• Cured meats

• Spreads (preserves, pepper jelly, honey, mustard)

• Fresh fruits (berries, grapes, oranges, figs, sliced persimmon or apples)

• Fresh vegetables for color

• Crackers and fresh sliced sourdough or pretzels

Intentional Extras:

• Olives (for salinity)

• Pickles (for acidity)

• Nuts (for crunch)

• Dried fruits (for texture)

Garnishes:

• Fresh herbs & edible flowers

• Dehydrated citrus slices

DIY GRAZING BOARDS

Start with the Largest Pieces

Begin by placing your largest blocks of cheese on the board first. If guests will be carving themselves, leave plenty of room for maneuvering. Position any serving pieces like ramekins for honey or preserves and small bowls for nuts or olives.

Build Levels

Use tiered platters and risers to add visual interest and dimension. Creating levels makes your display more interactive and appealing than a simple flat arrangement.

Arrange with Color in Mind

Space out items of similar colors for visual balance. If you have meats, strawberries and raspberries on the same board, distribute them thoughtfully rather than clustering them together.

Add the Remaining Components

Fill in with crackers, fruits, vegetables and intentional extras. When adding extras like olives, pickles, nuts or dried fruits, consider whether this will enhance the core components or distract from them. Don't overdo it.

Give It Movement

Fold sliced meats so they project off the board. Slice cheeses into various shapes and cascade them in different directions. This creates visual flow and makes the board feel dynamic.

Garnish for the Finishing Touch

Add lushness and freshness with edible flowers, herbs, pea shoots and microgreens. Consider seasonal elements like dehydrated citrus slices for extra flair.