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A typical charcuterie board consists of cured meats, cheeses, fruits, vegetables, breads, crackers, and nuts. The key to building a great spread is combining these in a way that showcases vibrant colors, exotic flavors, and a decorative layout.

Although the presentation of a board is important, I think the selection of ingredients is even more crucial.

I like to have a mix of spicy meats, simple salami, and salty prosciutto, along with a variety of soft, hard, and aged cheeses to ensure there is a little something for everyone and that no single texture or flavor is highlighted.

Along with selecting an assortment of meats and cheeses, I always pick fruits and vegetables that are firm and richly colored, such as pineapple, oranges, sweet peppers, and cauliflower.

Before any food graces the board, I always recommend cutting all the meats into paper-thin circles — so thin that I can almost see through them.

The thin slices allow me to fold the meat into a variety of shapes to enhance the board’s texture and visual appeal. I especially love to create small circular tubes with the slices to add depth to the spread.

Prosciutto, in particular, can be folded lengthwise and then alternately creased accordion-style to create a stunning “train” effect.

There are three common cuts for cheese: cubes, triangles, and circles.

Even though it can be tempting to slice everything into cubes, it’s ideal only for firm cheeses, like cheddar, Gouda, and Parmesan.

On the other hand, wheel-shaped alternatives like Brie and Manchego are well-suited to triangular cuts, and goat cheese, which often come in cylindrical packages, yield a great circular cut.

When it comes to the layout of fruits and vegetables on a board, it really spans the gamut.

Instead of slicing fruits like oranges and kiwis into wedges, I love to cut them into stars. Additionally, carrots add dimension when they are cut into about 2-inch-long sticks.

To add more depth to the board, I like to cut cucumbers into thin circles or ribbons for a more decorative approach.

And if I’m making a vegetarian board, I like to cut broccoli and cauliflower into small florets to replace any cured meats.

I think charcuterie is as much about visual appeal as it is about taste.

So, to make the board’s colors pop, I always place bright fruits and vegetables alongside neutral elements like cheeses and crackers.

One of my favorite combinations is pairing strawberries and goat cheese.

Alternatively, grouping different fruits and vegetables of the same color provides a unique twist to any charcuterie board.

For example, I love the look of strawberries, red peppers, and dried cranberries when they are placed together.

Similarly, I like to group foods that complement one another, such as sweet chocolate and salty nuts or creamy cheese and crunchy crackers.

When thinking about how to arrange ingredients on a charcuterie board, I like to consider the depth or height of each item.

I never like to keep all the items at the same level. Instead, I like to place some standing upright, others flat, or layer some components on top of others.