Ingredients:

  • 8 oz / 225 g hard vegan cheese (e.g., aged cashew, smoked almond block)
  • 4 oz / 115 g spreadable dairy-free cream cheese or creamy plant-based brie
  • 2 oz / 55 g vegan feta or cheddar cubes
  • 1 cup / 240 g savory traditional or roasted red pepper hummus
  • ½ cup / 120 g homemade pesto (dairy-free) or baba ghanoush
  • ½ cup / 120 g Marinated Artichoke Hearts (drained)
  • 1 jar mixed olives (pitted)
  • 4 oz / 115 g store-bought vegan pepperoni, prosciutto, or smoked tofu slices
  • 1 cup / 200 g roasted red bell peppers or sun-dried tomatoes (oil-packed)
  • 2 cups mixed, thin, lightly salted crackers
  • 1 cup crisp Italian breadsticks (grissini)
  • 8-10 slices toasted mini baguette or rye bread
  • ½ cup candied walnuts or toasted pecans
  • 1 cup sliced figs, seedless grapes, or small berries
  • 1 green apple, thinly sliced, or small bunch of dates
  • 1 cup baby carrots, cucumber ribbons, or colorful radish slices
  • Fresh sprigs of rosemary or basil
  • ¼ cup Fig jam, apricot preserves, or spicy chili jam
  • Small bowl of cornichons or pickled jalapeños
  • 2 Tbsp / 30 ml high-quality balsamic glaze or maple syrup

Instructions:

  1. Drain all brine-packed items (olives, artichokes, cornichons). Slice all hard cheeses, wash and dry all produce thoroughly, and transfer hummus and dips into their designated small ramekins.
  2. Place the main serving board on your designated table. Do not cover the board entirely; the material (wood or slate) adds texture.
  3. Position the large, solid vegan cheese blocks first, spacing them apart to act as visual anchors. Ensure there are distinct areas for hard, soft, and cubed options.
  4. Distribute the small ramekins containing the hummus, pesto/dips, jams, and pickled items evenly across the board. These should be placed close to the edges of the board or near the cheeses.
  5. Arrange the vegan deli slices (folded or rolled) and the roasted/marinated vegetables (artichokes, peppers, olives) around the anchors. Use small skewers if needed.
  6. Place the crackers, breadsticks, and sliced bread in stacks or lines, connecting the main anchor points (cheeses and dips). Create curved lines and angles for visual interest.
  7. Tuck the grapes, sliced apples, carrots, figs, and dates into the remaining open spaces. Use volume and color contrast—for example, white cheese next to dark grapes.
  8. Sprinkle the candied nuts/pecans strategically. Drizzle the balsamic glaze or maple syrup lightly over one of the soft cheeses or fruits. Finally, garnish with fresh rosemary or basil sprigs for height and aroma. Serve immediately.