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collection of cheese, fruit, nuts and meat on a white baking tray
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Top 10 Tips For The Perfect Grazing Board Platter

Your ultimate guide to creating the perfect grazing board, including recipe and step-by-step photos.
Course Appetizer
Cuisine Modern Australian
Keyword grazing platter, grazing board
Total Time 30 minutes
Servings 12
Calories 400kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 3-4 varieties of cheese totalling 600g (1.3lb) I used brie, blue, truffled cheddar, and aged cheddar
  • 3 varieties of dip
  • 3 varieties of crackers or sliced baguette or pita
  • seasonal fruit strawberries, blueberries, grapes
  • seasonal vegetables green beans
  • marinated deli items olives and stuffed baby peppers
  • cured meats thinly sliced prosciutto & salami
  • dried fruit dates, dried apricots
  • nuts pistachios, macadamias
  • pretzels
  • 1 tbsp honey
  • 5-6 pecans roughly chopped (optional)
  • toothpicks

Instructions

  • Place your cheeses down on the board first, placing the brie on a saucer or small plate (see my notes below).
  • Then place your bowls for dips, blueberries, green beans, olives, and stuffed mini peppers. When you are happy with your placement, fill the bowls and unwrap the cheese and place back in position.
  • Place any larger focal items next, like grape bunches.
  • Add your crackers next, placing them in groups around the board.
  • Then place on your last items of prosciutto & salami (see my notes below), strawberries, dates, dried apricots plus the toothpicks.
  • Fill in any gaps with pistachios, macadamias, and pretzels.
  • Drizzle honey (1 tbsp) on top of the brie, then sprinkle with chopped pecans (5-6) if using.

Notes

  • When I first put down the cheeses and empty bowls I leave the cheese still wrapped. This is what I call the "put and look" stage, so I can get a feel for what I want to go next to what, what will fit where etc. The cheese is still coming up to room temperature which is what we want, but it's still wrapped so it's easy to move around.
  • I put the brie on a small saucer because it's going to have honey drizzled on top and this keeps it confined on your board and not coating everything near it in honey.
  • I fold the salami - first in half, then in half again, and then in half again. 
  • For the prosciutto, depending on the size of the slices, I tear them in half across the middle then just slightly scrunch each piece and place on the board.