Remove cheese from the fridge about a half hour before you plan to serve the platter.
Start with the cheese, laying each out around your board.
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.
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.
