| 250g | Mascarpone |
| 125g | Fresh Mozzarella Bag |
| 150g | Burrata |
| 220g | Cherry Bocconcini |
| 220g | Bambini Bocconcini |
| 1 | hunk of Parmesan cheese |
| dried figs | |
| assorted deli meats (prosciutto, salami, sopressa) | |
| beetroot gravlax ocean trout | |
| kalamata olives | |
| cherry tomatoes | |
| rosemary stalks | |
| rocket dip | |
| beetroot dip | |
| feta stuffed peppers | |
| cashew nuts | |
| strawberries | |
| cherries | |
| bread | |
| crackers | |
| lavosh |
| 1 | Remove cheese from the fridge about a half hour before you plan to serve the platter. |
| 2 | Start with the cheese, laying each out around your board. |
| 3 | Then surround each cheese with elements that go with it ie mozzarella, tomatoes, prosciutto as a set, mascarpone, trout, beetroot on bread, bocconcini, salami, pesto as a set, etc. |
| 4 | Add dips, olives, and peppers. Fan bread and crackers in rows. Lastly, add in fruit and nuts in the last gaps. Platter should look full with heights, colours and textures varied throughout. |
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