Arrange the small plates: On a large grazing board, arrange the small dips and spreads around the center but on different parts of the boards.
1 ¾ cups Seasoned Whipped Ricotta With Honey, 1 Mozzarella And Sun-Dried Tomato Platter, 1 cup Spicy Italian Redd Belle Pepper Spread, ⅓ cup Creamy Parsley And Anchovy Spread, ⅓ cup Spiced Apricot Jam, ½ cup Kalamata Olive And Fig Tapenade
Arrange the cheeses: If using store-bought cheeses as well (optional), arrange them around the small plates on the board.
An assortment of soft cheeses like Brie or Camembert, Or an assortment of charper Italian cheeses like Parmigiano Reggiano
Arrange the garlic crostini and bread: Fill up some of the gaps on one side of the board by arranging the crostini, crackers, or pitta bread. You can leverage the table by placing extra artisan bread or crostini next to the board.
24 Garlic Crostini made from 1 baguette, Crackers, Extra crusty fresh bread
Start filling the gaps: Arrange any vegetables, fruits, and nuts that you plan to use and offer to fill up any gaps or blank spaces on the board. Feel free to leverage the table as well and place some of the items next to the board if there is not enough space.
Sliced cucumbers, Medium-sized peeled carrots or crunchy red bell peppers, Small yellow mini or cherry tomatoes, Extra black or green olives, Oranges, quartered, Grapes on the vine or pomegranate, An assortment of dried fruits like figs and apricots, A mixture of nuts like walnuts or pistachios or toasted and salted almonds, A variety of berries like strawberries, goldenberries, raspberries, and blueberries
Serve: Serve with small spoons, knives, and cutting knives next to the mezze board, as well as small serving plates.