It’s always nice to have an assortment of cheeses on your platter. Consider things like soft, hard, fresh and aged varieties for your guests enjoyment. Start with the cheeses and then add some of your favorite dried and fresh fruits, like figs, grapes, apricots or quince jam. Olives, nuts, crackers and a fresh sliced baguette can finish off the plate. Salami and prosciutto are also great options.
I like the use of martini glasses to add height.
It also helps keep the bread dry and the pickled foods
from seeping onto the other ingredients.
This beautiful presentation of vegetables uses a
large variety of pretty and tasty assortment.
They are tightly arranged like a tapestry of flavors.
Of course, the dip takes center stage!