This is the big gun, the one that everyone will love you for, because honestly, who doesn’t love cheese- unless you're vegan or lactose intolerant, in which case there are so many delicious plant-based “cheese” options out there if you're willing to search.
To begin, you need to have an idea of the cheeses, meats, and produce you’d like to use. I generally try to make a list of the things my guests like, for example, pepper jack cheese is a fan favorite in my house so I’m always sure to grab extra. However, if you're not sure what your friends might like, or if you're clueless of what you might even like, you can always begin with the basics. Things like cheddar cheese and pepperoni will always go over well. If I want to branch out and be fancy, but still be sure people will actually eat, I’m sure to grab some brie- served melted or at room temp, buttery brie is literally never a leftover. For produce, I love serving cucumbers and carrots, and I usually throw some apples on my boards as well. The refreshing crunch is a nice addition to the gooey cheeses and meats, and not overpowering enough to overshadow any flavors.
Next, is the preparation. I find it's best to cut most of my produce and cheeses before I begin assembling, so I have a general idea of how much I need to put on my board. It’s also absolutely necessary to snack as you go- I don't make the rules, I just follow them. This is also the step I usually have my roommates or friends try a few of the meats and cheese I’ve bought, to make sure they have an idea of what tastes like what and which they might like the best.
Lastly, is assembly. I always start with the sauce/ jam containers first, as it is easy to get carried away and forget to leave room for them. Putting these in the center allows for easy access for everyone, and enough surrounding surface area for all your food. My favorites are fig jam, strawberry preserves, artichoke dip, and usually something sort of spicy, like hot honey or hummus. Next, I pick my first additive, and pile some on either end of the board. It's important to remember that people will come at the board from every direction, so if you do not create an even spread, people wont get to try everything- people eat what's in front of them, and if it happens they're not a fan of what's in front of them, they miss out on the greatness you've created. I continue making corresponding piles on either end of the board, until I’ve reached my meat. To begin, I fold the sliced meat in my hand, until I've created a stack too big to hold. I do this because if you fold and set down each slice, it won't stay folded and you'll be stuck trying to juggle the board and your meat at the same time. Once I've folded and stacked all my meat, there's generally a few small gaps on my board- not quite big enough for any of my main choices, but not small enough to leave unnoticed. This is where I generally put some mixed nuts, but you can also put a few crackers there as well.
Grocery List:
3-4 cheese options
(babybel and laughing cow cheeses are both cheap and come in large enough packs to feed quite a few people)
2-3 meat options (salami and pepperoni are the cheapest and most easily found)
2-3 produce options
Mixed nuts or berries
Cracker options (I generally grab pretzel chips and a gluten free option in addition to some traditional crackers for variety)