Summer Grazing Board

Use a very large flat serving board in whatever shape you have

Start by placing a small bowl with hummus (or your choice of dip) in the centre of the board, then work your way around the board like a clock. Have spaces between ingredients that are similar, ie. Cheeses. If you have three varieties, place them at 2, 6 and 10 o’clock—the same with nuts.

Start with putting down the larger ingredients, like cheese or bunches or grapes or large strawberries and crackers.

Try to arrange juicy ingredients like pineapple chunks next to ingredients that won’t become soggy like crackers, instead, put them in between nuts, meats or dried fruit.

Once all the larger ingredients are placed on the board, use smaller ones to fill in the gaps, like smaller berries such as raspberries and blueberries, or nuts.

Ruffle up larger slices of cured meats to add texture to the board, they will also take up less space and can be squeezed between other ingredients, rather than lying them flat in slices.

Serve your board with honey, olive oil or a balsamic vinegar glaze for drizzling over cheese or cured meats.

Have one or two cheese knives to help cuts slices when enjoying, toothpicks are also handy.