If you’d asked me a few years ago if I was creative, I would have laughed and said no.

I genuinely never thought of myself that way.

Creative people paint, sing, or design things. I don’t know how to do any of that. Unless you count me singing in my car…alone.

I worked in financial services for 17 years, most of which was in risk and compliance. Definitely the opposite of creativity.

And yet, looking back, I guess it was there long before I realized.

I started making grazing tables and charcuterie boards for friends and family because I loved doing it. The very first grazing table was for a friend’s bachelorette party, no pressure there!

I loved figuring out where everything should go. What colors worked together. How to make a table feel full without looking chaotic.

Which little detail would make someone stop and say, “Wait, that looks so good.”

Then I started That Grazing Table.

And somewhere along the way, I couldn’t find serving boards I actually wanted to use.

So I decided to make my own.

Which, obviously, is a ridiculous response to “I can’t find a serving board I like.”

Most normal people just keep shopping but apparently I buy slabs of marble and porcelain and start cutting things.

I got to decide what materials to buy, how I wanted the edges finished, what cork worked best and about a million other little things I never thought I'd have an opinion about.

Working through what looked beautiful but still felt practical enough to actually lift and use without needing to hit the gym first.

Then yesterday I did a photo shoot for the new boards I just finished.

Not fully styled charcuterie boards. The boards themselves...

I planned out the shoot, shopped for the food and props, figured out the lighting and then proceeded to move everything around approximately a million times.

I changed the meat, moved the cheeses, then decided one setup needed figs because apparently I have very strong opinions about fruit placement.

And I photographed everything myself.

The funny thing is, I didn’t just love the finished photos. I loved figuring the whole thing out.

And I think that’s when it really hit me that maybe I’ve had the wrong definition of creativity this whole time.

I still can’t paint. You definitely don’t want to hear me sing outside of my car. And I’m certainly not calling myself a professional photographer.

But I can picture something in my head and figure out how to make it happen.

Sometimes that’s food. Sometimes it’s a table. Sometimes it’s a serving board I couldn’t find anywhere else.

And apparently sometimes it’s standing in my dining room surrounded by cheesecloth, pears, figs, flowers, glasses and a suspicious number of props thinking, Yes. This is definitely better.

Turns out, maybe I was creative all along. I just hadn’t found my version of it yet.

That's been one of the things I never expected when I started this business.

I thought I was starting a charcuterie company.

I didn’t realize I’d discover a completely different side of myself along the way.

Funny how that happens.

I share easy recipes, things I’ve learned about hosting, what I’m making (and occasionally messing up), and a little behind the scenes of building That Grazing Table.

You might also like:

The Burrata Appetizer That Never Lasts Long (My Most Requested Recipe)

Individual Charcuterie Cups for When You Want Easy and Adorable!
Why I Started Handcrafting My Own Serving Platters

In December, my brother and sister-in-law left for a month, and I had one very important concern:

Who was going to make me sourdough?

My sister-in-law had been making sourdough for about six years. I had been making sourdough for approximately ze…

Read more

One question I get asked all the time…

“How much charcuterie should I buy?”

You might be surprised that typically, most people don’t buy too little.

It’s almost always way too much.

I’ve absolutely been guilty of it too.

Case in point... I walked into this cheese shop in Amsterdam just to look around for a few minutes. I was mentally trying to figure out how many wedges would fit in my suitcase.

Wandering through Trader Joe’s grabbing “just one more cheese” and “one more salami,” convinced more choices meant a better board.

What I ended up with was a refrigerator full of leftovers and guests who couldn’t decide where to start.

These days I keep it much simpler.

Here’s Where I Start

When I’m building a board for appetizers, this is the formula I use.

Per person:

• 2 to 3 ounces meat

• 2 to 3 ounces cheese

Then I fill in the rest with ingredients that create contrast in flavor, texture, and color.

Fresh fruit.

Dried Apricots.

Nuts.

Olives.

Pickles.

Something sweet.

Bread or crackers.

For appetizers, I usually plan about 3 to 4 ounces of crackers or sliced bread per person, then adjust based on what else I’m serving.

Once you know the meat and cheese, everything else becomes surprisingly easy.

Don’t Make My Mistake

When I first started making boards, I thought the goal was variety.

Six cheeses.

Four meats.

Three jams.

Five kinds of crackers.

It looked impressive but was overwhelming to make and nobody knew where to start.

Now I’d rather serve three cheeses I genuinely love than eight that are just... there.

People don’t remember how many cheeses you served.

They remember going back for another bite.

Hosting Shortcut

If you don’t want to or know how to make homemade sourdough, warm store bought bread. Seriously.

Five minutes in a 350° oven or toaster is all it takes to make store-bought bread taste bakery fresh.

What About Dinner?

If charcuterie is replacing the meal instead of an appetizer, I increase the meat and cheese by about half.

People naturally stay longer, snack more, and skip the “I’ll save room for dinner” mindset.

Want Me to Take the Guesswork Out of It?

Everything I have already given you will get you really close.

But once you’re hosting 17 people... or 23... or trying to decide if your board is an appetizer or the main event, the planning gets a little more complicated.

That’s exactly why I created the That Grazing Table Complete Charcuterie Hosting Kit.

It includes:

✔ A Charcuterie Portion Calculator that adjusts your shopping list based on your guest count and whether you are doing an appetizer or dinner portion.

✔ A Shopping Guide that gives you ideas of what types of meat, cheese, crackers, fruit, nuts, olives, spreads, and accompaniments to buy.

✔ A Step-by-Step Board Building Guide that walks you through assembling a beautiful, balanced board from start to finish.

No guessing.

No last-minute grocery runs.

No wondering if you bought enough.

Just a simple plan that lets you spend less time doing the math and more time enjoying your guests.

Get the Hosting Kit here.

If you’re building a board, these might help next:

→ How to Make a Charcuterie Board: Step-by-Step Instructions

→ How to Cut Cheese for a Charcuterie Board Like You Know What You’re Doing

→ Individual Charcuterie Cups for When You Want Easy and Adorable

→ The Burrata Appetizer That Never Lasts Long

If You Enjoy This Kind of Hosting...

You’re in the right place.

Every week I share recipes worth making, hosting shortcuts that save time, and the little details that make gatherings feel thoughtful without making them more complicated.

Some posts are quick recipes.

Some are entertaining guides.

Some are simply things I’ve learned after hosting more times than I can count.

I’d love to have you here.

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I don’t think making everything from scratch makes you a better host.

In fact, I think it’s one of the fastest ways to make entertaining feel exhausting.

I’d much rather buy good hummus than spend an hour making it.

I’ll happily pick up frozen puff pastry.

And you’ll almost always find store-bought pesto in my refrigerator.

Because I’d rather spend that time with my guests.

But every once in a while, there’s a recipe that’s so ridiculously easy and so much better homemade that buying it doesn’t make much sense anymore.

This dirty martini butter is one of those recipes.

Confession: I’m not a huge fan of blue cheese.

I’ll happily build a grazing table with it because I know plenty of people love it, but it’s never the cheese I reach for.

So trust me when I say this butter completely changed my mind.

This recipe is even better if you start with homemade butter.

If you’ve never made butter before, don’t worry. It’s surprisingly easy, and I walk you through the whole process in Better with Butter: The Holiday Spread That Steals the Show.

Ingredients

Homemade Butter

8 ounces homemade butter (or high-quality unsalted butter, softened)

Dirty Martini Butter

• 2 tablespoons blue cheese, plus extra for stuffing the olives

• 8 Castelvetrano olives

• 3 tablespoons fresh chives

• 3 scallions, finely chopped

• 1½ teaspoons vodka

• 1½ teaspoons olive brine

• Zest of 1 lemon

• Pinch of salt

Directions

1. Stuff the Castelvetrano olives with a little blue cheese, then slice them into thin rounds.

2. In a bowl, combine the softened butter, 2 tablespoons blue cheese, scallions, chives, vodka, olive brine, lemon zest, and a pinch of salt.

3. Fold in the sliced olives until everything is evenly combined.

4. Transfer to a serving bowl and add a few extra olive rings on top

5. Serve with warm sourdough, grilled bread, crostini, or crackers.

I set this out with warm sourdough one night, expecting people to politely try a little.

Instead, everyone wanted to know what was in it.

That’s usually a pretty good sign it’s worth making again.

Tiny Hosting Tweak

Take the butter out of the refrigerator about 30 minutes before guests arrive.

It spreads beautifully, the flavors become more pronounced, and nobody has to wrestle with cold butter while everyone else is already eating.

It’s a tiny detail, but those are usually the ones people remember.

What to Serve It With

This butter is incredible with:

• Warm sourdough

• Toasted crostini

• Grilled steak

• Baked potatoes

• Burgers

Honestly, if there are any leftovers, I will sneak a little onto crackers straight from the refrigerator.

No regrets.

This Is Exactly What I Mean by “Worth Making”

I don’t think everything should be homemade.

Some shortcuts are absolutely worth taking.

But every now and then, there’s a recipe that’s simple enough to make, impressive enough that guests notice, and delicious enough that people ask for the recipe before dinner is over.

Those are the recipes worth spending your time on.

This dirty martini butter just earned a permanent spot on that list.

If you enjoyed this recipe, I think you’ll like it here.

I share recipes that are actually worth making, hosting ideas that make entertaining easier, and the little details that make gatherings feel special without making them more complicated.

You might also enjoy:

• Cherry Tomato, Blueberry & Mozzarella Salad That Quietly Steals the Show

• The Sparkling Peach Basil Spritz I’ll Be Making All Summer

• Fresh-Milled Roasted Garlic Rosemary Sourdough

Sometimes the best recipes happen because you’re trying to use what’s already in the refrigerator.

That’s exactly how this one started.

I had tomatoes.

Fresh mozzarella.

A handful of blueberries.

Basil that desperately needed to be used.

A few minutes later, this appetizer was on the table, and everyone immediately started asking what was in it.

If you’re looking for an easy summer appetizer or side dish that feels just a little unexpected, this is it.

Because I'd much rather spend those extra 20 minutes with my guests than trying to impress them from the kitchen.

Ready in: Under 10 minutes

Serves: 4–6

Best for: Summer dinners, BBQs, girls’ nights, and patio parties

Ingredients

• Cherry tomatoes (1 pint)

• Fresh mozzarella pearls (or torn mozzarella)

• Fresh blueberries

• Fresh basil

• Toasted pine nuts

• Balsamic glaze

• Extra virgin olive oil

• Flaky sea salt

• Fresh cracked pepper

Optional: I had a little balsamic onion cheddar from Trader Joe’s left over, so I used a tiny star cookie cutter to add a few playful bites. Totally optional, but proof that charcuterie leftovers deserve a second life.

Instructions

1. Arrange the tomatoes, mozzarella, and blueberries on a serving platter.

2. Sprinkle with toasted pine nuts.

3. Scatter fresh basil over the top.

4. Drizzle generously with olive oil and balsamic glaze.

5. Finish with flaky sea salt and freshly cracked pepper.

Serve immediately.

The more I entertain, the less interested I am in recipes that require twelve ingredients I won’t use again until next year.

Summer ingredients already know how to do the heavy lifting.

Good tomatoes.

Fresh basil.

Creamy mozzarella.

That’s the magic.

A Few Tips

• Buy the best tomatoes you can find. Summer tomatoes are worth it. I am a huge fan of Flavor Bombs!

• Toast the pine nuts. Three minutes makes a big difference.

• Tear fresh mozzarella instead of cutting it if you want a more rustic look.

• Assemble just before serving so everything stays fresh.

What I’d Serve With It

This salad fits right into almost any summer gathering.

I’d happily serve it with:

• Peaches, Burrata & Summer on a Plate

• The Sparkling Peach Basil Spritz I’ll Be Making All Summer

• Fresh-Milled Roasted Garlic Rosemary Sourdough

Those three together make a pretty great summer menu.

One thing I’ve learned after years of entertaining is that the recipes people remember usually aren’t the most complicated.

They’re the ones made with great ingredients that leave room for conversation.

That’s my favorite kind of hosting.

You Might Also Like

• The Burrata Appetizer That Never Lasts Long

• How to Make a Charcuterie Board

• How to Cut Cheese for a Charcuterie Board Like You Know What You’re Doing

What’s one ingredient you add to summer salads that always surprises people?

I’m always looking for another excuse to wander through the produce section.

Some drinks are complicated.

This is not one of them.

This is the drink I make when it’s hot outside, friends are coming over, and I want something that feels a little special without requiring a trip to three different stores.

It’s bright, refreshing, and tastes like summer in a glass.

And if peaches are currently sitting on your counter, you probably already have most of what you need.

Sparkling Peach Basil Spritz

Serves 2

Ingredients

• 1 ripe peach, sliced

• 4-5 fresh basil leaves

• 1 tablespoon honey

• Juice of ½ lemon

• Add 1oz Vodka or 2oz of Sparkling Wine

• Top off with Sparkling water

• Ice

Instructions

1. Add the peach slices, basil, and honey to a glass or cocktail shaker.

2. Muddle gently until the peaches release their juices and the basil becomes fragrant.

3. Add the Vodka, lemon juice, and stir.

4. Fill two glasses with ice.

5. Divide the peach mixture between the glasses.

6. If you aren’t adding vodka, add Sparkling Wine, then top with sparkling water.

7. Garnish with additional peach slices and fresh basil.

Serve immediately.

This recipe started because I had peaches that needed to be used, and my basil plant was threatening to take over my counter.

I wasn’t looking to create anything fancy.

I just wanted something refreshing to sip while putting together appetizers for friends.

One peach later, a few basil leaves, sparkling wine and a splash of sparkling water, and I immediately knew this was going into the regular rotation.

It’s the kind of drink that feels like summer in a glass.

My favorite kind of drink recipe.

One thing I’ve learned over the years is that people don’t remember gatherings because everything was perfect.

They remember how they felt.

A beautiful appetizer.

A good conversation.

A drink that made them ask,

“Wait, what’s in this?”

This drink tends to create that reaction.

If you’re serving this for guests, pair it with:

• Peach Burrata & Summer on a Plate

• The Burrata Appetizer That Never Lasts Long

• A simple charcuterie board with soft cheeses and seasonal fruit

The peach and basil play surprisingly well with creamy cheeses, prosciutto, and salty crackers.

It’s one of those combinations that feels like it was meant to happen.

A few tips:

• Use ripe peaches. The flavor makes all the difference.

• Don’t over-muddle the basil or it can become bitter.

• If you prefer a sweeter drink, add a little extra honey.

• For a party, multiply the recipe and serve it in a pitcher.

I have a feeling this is going to be one of those recipes I keep making all summer.

The same way I keep making burrata appetizers every time peaches show up at the market.

Simple ingredients.

Minimal effort.

Maximum compliments.

My favorite kind of math.

You Might Also Like

• Peaches, Burrata & Summer on a Plate

• The Burrata Appetizer That Never Lasts Long

• 7 Things I Never Put on a Charcuterie Board

• Boards, Bites & a Bit About Me

What’s your favorite summer drink?

I’m always looking for new ideas, and something tells me this won’t be my last drink experiment of the season.

Some recipes require planning.

This is not one of them.

This is the recipe I make when people are coming over and I want something that looks impressive without actually requiring much effort.

The appetizer that makes everyone think you spent way more time than you did. The one that disappears before you’ve even had a chance to sit down.

This is that recipe.

Burrata, Peaches & Prosciutto with Pistachios

Serves 4-6

Ingredients

• 2 Burrata balls (4ozs)

• 2 peaches, sliced

• 2–3 oz Prosciutto, torn or cut in to smaller pieces

• 2–3 tablespoons pistachios, roughly chopped

• Fresh basil leaves

• Balsamic glaze

• Flaky sea salt

Instructions

1. Pull burrata apart, then place on a serving platter.

2. Arrange sliced peaches around and over the burrata.

3. Place prosciutto on top of the peaches

4. Add fresh basil leaves.

5. Sprinkle with chopped pistachios.

6. Drizzle generously with balsamic glaze.

7. Finish with flaky sea salt.

Serve immediately with crostini, crackers, or fresh bread.

Personally, I vote for fresh bread. If Larry, my sourdough starter, is cooperating I love serving this with my Fresh-Milled Roasted Garlic Rosemary Sourdough. The creamy burrata, sweet peaches, and roasted garlic rosemary bread are a pretty perfect summer combination.

The first time I made this, I wasn’t expecting to love it this much.

It sounded good.

Peaches are in season, I already had burrata and prosciutto in the refrigerator, and pistachios make almost everything feel slightly fancier.

What I wasn’t expecting was how many people immediately asked for the recipe.

Apparently burrata has that effect on people.

The creamy cheese.

The sweet peaches.

The crunch from the pistachios.

The saltiness of the prosciutto.

The basil.

The balsamic.

Every bite somehow tastes like summer.

One of my favorite things about entertaining is figuring out recipes that feel special without being complicated.

Because let’s be honest.

When guests arrive, nobody is standing in your kitchen admiring the amount of effort required.

They’re enjoying the food.

This recipe delivers maximum flavors and compliments for very little work.

My favorite kind of math.

A few tips:

• Use ripe peaches. This is not the recipe for sad grocery store peaches that feel like baseballs.

• Flaky salt matters. A little sprinkle at the end makes the flavors pop.

• Don’t skip the basil. It ties everything together.

• Serve with good bread. Trust me on this one.

If you’re building a summer appetizer spread, this pairs beautifully with a charcuterie board and a chilled glass of wine.

It’s also one of those recipes that works equally well for a casual backyard gathering or a dinner party.

Which is probably why I keep making it.

And why it keeps disappearing.

If you enjoyed this recipe, you might also like:

• The Burrata Appetizer That Never Lasts Long

• 7 Things I Never Put on a Charcuterie Board

• Individual Charcuterie Cups for When You Want Easy and Adorable

• Boards, Bites & a Bit About Me

What’s your go-to appetizer that always disappears first?

I am always looking for new additions to my entertaining rotation.

They’re the recipes friends text me about the next day.

The ones people request before gatherings.

The ones that disappear first.

I recently pulled seven of them together into a guide.

It includes:

• Burrata Dip

• Jalapeño Popper Deviled Eggs

• Prosciutto Ro…

Read more

Not in a casual, I make a loaf once in a while kind of way. More like I fully understand why people name sourdough starters, decide to try questionable recipes at random, and have entire camera rolls dedicated to dough progress photos.

If you are not new here, you already know my starter has a name, it’s Larry.

And somewhere along the way, I accidentally acquired an AI sourdough coach that I named Coach Crumb.

He has become deeply involved in my baking decisions, emotional support, and occasionally delivering tough love.

I did not plan for any of this, but here we are.

And honestly? Sourdough might be one of the most oddly satisfying things I have started in a long time.

Current Process if Larry and I Are on Good Terms

Makes 2 loaves

Ingredients

• 600g fresh-milled flour
• 440g bread flour (or 1040g bread flour if not using fresh-milled flour)
• 720g water (680–700g if not using fresh-milled flour)
• 20g salt

Feed Your Starter the Night Before

I usually feed Larry around 9–10pm using a 1:3:3 ratio:

• 40g starter
• 120g flour
• 120g water

For a single loaf you want 20g starter, 60g flour/water. That usually has him ready to go by morning.

The fact that I can casually write a sentence like “I need to feed Larry before bed” and be fully serious feels like a personality shift I did not see coming.

If you're sourdough-curious and don't want to piece together 27 random tools, this starter kit is honestly the easiest place to begin. It usually comes with the basics so you can skip the "wait... I need another thing?" phase.

Step 1: Autolyse

The next morning, combine your flour and water until no dry flour remains.

It will look shaggy.

Like, “this cannot possibly become bread” shaggy.

Trust the process.

Cover and let rest for 45–60 minutes (milled flour, it will be closer to 90 minutes)

Autolyse gives the flour time to hydrate and makes the dough easier to work with later.

Then add your starter and salt and mix until incorporated.

Step 2: Coil Folds + Bulk Fermentation

Over the next few hours, perform 3–4 coil folds (every 30 minutes), depending on how the dough feels.

This is where sourdough becomes less about clocks and more about paying attention.

Sometimes the dough wants three.

Sometimes it wants four.

Sometimes Larry humbles you.

You are looking for smoother dough, stronger structure, and eventually that magical point where the dough suddenly feels airy and starts getting a little jiggly.

Because dough can go from meh to whoa surprisingly fast.

There is something about making bread that slows you down.

You mix flour and water, wait, fold, wait, stare at it suspiciously, wonder if you ruined it, convince yourself it looks terrible and then suddenly... magic.

The dough jiggles.

And if you know, you know.

Recently I had one of my better baking moments.

Actually, that’s a lie.

It started as one of my worst.

I was feeding Larry and somehow managed to “overstarter” him.

Yes. You read that correctly.

Most people overfeed with flour.

Not this girl. I am apparently an overachiever.

I added water. Added flour. Got distracted. Then somehow added the same amount of starter again.

Staring at the jar wondering if I had officially lost my mind.

Coach Crumb a.k.a. ChatGPT stepped in, and convinced me not to throw everything away.

So we rolled with it.

Then the next day, during autolyse, I confidently added way too much water to the flour.

Nailed it again.

At this point I considered whether Larry deserved a better home.

I almost tossed it.

Instead I added another 20g of flour and hoped for the best.

And somehow... the bread turned out great.

Honestly, sourdough has become one long lesson in maybe stop panicking so quickly.

A few days later, I decided I was tired of making one loaf at a time.

My mom lives about 15 minutes away, and I make bread for us almost every week but one loaf feels like it disappears in five minutes (please don’t bread shame us. It is that good).

So naturally, while still getting the hang of fresh-milled flour, I decided doubling the recipe sounded like a completely reasonable idea.

Turns out it was.

No one tells you this, but fresh-milled flour is thirsty.

Like drink-the-entire-water-bottle-and-still-ask-for-more thirsty.

And somehow doubling the recipe changed everything.

Fermentation moved almost 2–2.5 hours faster.

The dough felt easier to handle.

It stretched better.

It felt more flexible.

And the loaves turned out better than anything I had made before.

Apparently, the thing I thought was going to be more difficult actually made easier and is now the standard in my kitchen.

Step 3: Pre-Shape

Once bulk fermentation feels complete (light, airy, the dough is jiggly), gently turn the dough onto the counter and divide into two pieces, around 985g each.

Lightly shape into rounds and let them rest for 15-20 minutes.

Step 4: Final Shape

After resting, shape the dough and build surface tension without deflating it too much.

Transfer seam-side up into floured bannetons.

I also learned not all bannetons are created equal. Wider baskets or silicone = slightly more spread and can be a flatter loaf. Ask me how I know. These are the bannetons I use. And if you are new to sourdough, this is the full set that I started with, which is more than enough to get you started.

Step 5: Cold Proof

Cover and refrigerate overnight for around 17 hours.

Future You will be very grateful Past You did this.

Step 6: Bake

Preheat the oven to 475°F with the Dutch oven inside.

If you’re getting into sourdough and need one, this is the Dutch oven I’ve been using since I started baking last year.

Once the oven says it is ready, let it continue heating another 10 minutes because I apparently no longer trust oven beeps.

Pull dough from the fridge, flip it onto parchment.

Score confidently, this is not the time to be shy.

Aim for ¼–½ inch deep because we want oven spring, not emotional support scoring.

Lower into the Dutch oven.

Add an ice cube underneath the parchment for extra oven spring.

I also place a pan or grill plate underneath to help prevent burnt bottoms.

(If using rice or rice flour under the loaf, skip the ice cube.)

Bake covered at 450°F for 35 minutes.

Remove the lid and bake another 10 minutes.

Then the hardest part:

Wait 1–2 hours before cutting.

Because cutting warm bread too early is basically emotional damage but mostly just gummy bread.

Things I’ve Learned

• Dough can go from meh to jiggly really fast

• Double batches made reading dough finally click for me

• Wider bannetons = slightly more spread but still makes great bread

• Tiny side tears are not always disaster-level

• Coach Crumb earns his title regularly

• Larry continues to keep me humble

You might also like:

Start here if you’re new around here:
Boards, Bites & a Bit About Me

Hosting tips:
7 Things I Never Put on a Charcuterie Board

One of my favorite and most requested appetizers:
The Burrata Appetizer That Never Lasts Long

The story behind my handcrafted serving boards:
Why I Started Handcrafting My Own Serving Platters

For easy entertaining:
Individual Charcuterie Cups for When You Want Easy and Adorable

Current Favorites From My Sourdough Era

• Dutch oven I use
• Bannetons
• Beginner sourdough kit

This post contains affiliate links. That means I may earn a small commission, at no extra cost to you, if you choose to purchase through them. I only share products I use and love.

If you’re baking along, tell me I’m not the only one making questionable decisions and hoping for the best.

And if you’ve named your starter, I absolutely need to know.

P.S. If Larry starts developing an attitude, I blame Coach Crumb.

Subscribe now

This loaf with homemade butter?

Ridiculous.

If you missed my homemade butter post, this is exactly why I made it. Thick slices of warm bread, good butter, and one of those moments where you suddenly understand why people spent generations making food this way.

Simple things just hit differently.

We stop taking classes.

We stop trying things we’re not already good at.

We stop giving ourselves permission to make something just because it sounds fun.

Lately, I’ve been trying to change that by creating my own version of summer camp.

Not the kind with cabins, bug spray, and awkward talent shows.

The grown-up version.

The version where you sign up for a class because it looks interesting, have absolutely no idea what you’re doing, and spend a few hours making something with your hands instead of staring at a screen.

In the last six months, I’ve:

• Learned how to make Sourdough

• Blown glass

• Made soap

• Learned pottery on a wheel

• Poured epoxy river boards

And every single time I’ve walked away thinking the same thing:

Why don’t adults do this more often?

Somewhere along the way, most of us stop being beginners.

As kids, being terrible at something was expected.

You painted the birdhouse.

You made the friendship bracelet.

You tried drawing, but maybe only ended up with stick figures.

You accidentally glued your fingers together.

No one cared whether you were good at it.

The entire point was the experience.

Then adulthood arrives and suddenly we feel like we’re only allowed to do things we’re already competent at.

Work.

Responsibilities.

Errands.

The endless cycle of checking things off a list.

Fun becomes something we schedule after everything else is finished.

Which means it may not happen as often as we’d like.

One of my favorite parts about trying these classes has been being completely clueless.

When I recently sat down at a pottery wheel for the first time, I was scared it was way harder than it seemed.

It turned out it was fun and so relaxing to “play” with the clay.

Then it didn’t matter if it came out beautifully or fell miserably; it was the experience.

The same thing happened with glass blowing.

You watch someone who knows what they’re doing and think:

“How hard can it be?”

Then, once the glass and flame are in your hands, it is much harder than expected.

But that’s part of the fun.

Nobody expects perfection.

You’re just there to learn.

And make something.

And laugh when it goes sideways because spoiler alert, it will.

The epoxy boards may now be my latest rabbit hole.

What started as a class quickly turned into hours spent figuring out how I can make more of these pieces and wondering what color combinations would look beautiful, from an ocean to mountains and everything in between.

There is something oddly satisfying about taking a pile of materials that don’t look like much on their own and turning them into something beautiful.

Sometimes it works exactly as planned.

Sometimes you learn things the expensive way.

Both count as learning.

But now I’m HOOKED!

I think that’s what keeps pulling me back.

Not the finished piece.

The process.

The feeling of being fully absorbed in something.

The feeling that time disappears for a while.

The feeling that nobody needs anything from you except your attention.

It’s surprisingly rare.

And surprisingly refreshing.

Maybe that’s why I’ve fallen so hard into sourdough lately too.

Larry the starter would probably argue he’s part of the crafting category.

There is something similar about all of it.

You start with 3 simple ingredients.

You learn through mistakes.

You get better one attempt at a time.

And eventually you create something you’re proud of.

If you want to read more about my sourdough adventures, start here.

What I’ve realized is that creativity doesn’t have to become a side hustle.

It doesn’t have to become productive.

Sometimes it’s enough to simply make something because it sounds fun.

What a concept.

And who knows, you may find a passion that you never knew was there!

If you’re new around here, start with Boards, Bites & a Bit About Me.

And if you’ve ever wondered why I became obsessed with beautiful serving pieces in the first place, Why I Started Handcrafting My Own Serving Platters tells that story.

Funny enough, all of these hobbies seem to point back to the same thing:

I just really love making things.

So consider this your reminder.

Take the class.

Try the hobby.

Make the thing.

Be bad at it.

Laugh about it.

Get your hands dirty.

Channel your inner ten-year-old for an afternoon.

Because grown-ups deserve summer camp too.

And honestly?

We might need it more than the kids do.

If this sounds like your kind of thing, stick around.

Between Larry the sourdough starter, my AI sourdough coach (AKA Coach Crumb), charcuterie boards, pottery wheels, and whatever craft I decide to try next, there’s a good chance we’re just getting started.

And honestly, I have no idea where this rabbit hole leads.

That makes it even more fun.

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This loaf started as an experiment and is now on permanent rotation.

I just started milling my own flour and the taste difference was insane. The 50/50 ratio gives you the nutty, depth you get from fresh-milled grain without the density that can come from going all-in on whole wheat. The crumb is open, the crust has real crunch, and roasted garlic and rosemary make the whole kitchen smell like something worth waiting for.

This is the loaf I would bring to a dinner party. It also happens to be the one I just made and almost ate half of standing at the counter.

What You Need

Makes one 900g loaf

The dough

• 250g fresh-milled flour (or whole wheat bread flour)

• 250g bread flour

• 365g water, room temperature, plus a little more if needed

• 100g active sourdough starter

• 10g salt

The add-ins

• 1 full head of garlic

• 1 tablespoon olive oil

• 2 tablespoons fresh rosemary, roughly chopped (about 3-4 good-sized sprigs)

How to Make It

Step 1: Roast the garlic

Slice the top off a full head of garlic to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast at 400F for 40-45 minutes until the cloves are deeply golden and soft. Let it cool completely before using. You can do this the day before and refrigerate it.

When cool, squeeze the cloves out. You will have about 2 tablespoons of soft, caramelized garlic paste. This is going into the dough.

Step 2: Mix and autolyse

Combine the fresh-milled flour, bread flour, and the water. Mix until no dry flour remains. Cover and rest for 30-60 minutes. This is the autolyse: it gives the gluten a head start and makes the dough more extensible later.

Step 3: Add starter and salt

Add the starter and the salt. Squeeze and fold the starter into the dough until fully incorporated. The dough will feel a little shaggy at first. That is normal. Give it 3-5 minutes of folding until it starts to come together.

Step 4: Bulk fermentation with folds

Cover and leave at room temperature for 4–5 hours, depending on how warm your kitchen is. During the first 2 hours, do a set of stretch and folds every 30 minutes (3–4 total).

The dough is ready when it has grown about 50–75%, feels airy, and jiggles slightly when you move the bowl.

Step 5: Shape

Turn the dough onto a clean surface and gently stretch it into a large rectangle, being careful not to pull too hard or tear the dough. This process is called laminating and is my favorite way to add inclusions because it helps distribute everything more evenly.

Spread half the roasted garlic and rosemary over the dough. Fold the sides toward the center, add the remaining garlic and rosemary, then roll it into a ball.

Let the dough rest uncovered for 20–30 minutes.

For the final shape, gently fold the sides inward, and roll it toward you to build surface tension. Transfer seam-side up into a rice floured banneton or a bowl lined with a floured kitchen towel.

Step 6: Cold proof

Cover and refrigerate overnight, or for up to 16-17 hours. The cold proof slows fermentation and develops flavor. It also makes the dough easier to score.

Step 7: Bake

Preheat your oven to 475F with a Dutch oven for 10 minutes longer than it takes your oven to pre-heat. You need that cast iron fully saturated with heat.

When you are ready to bake, turn the dough out onto a piece of parchment. Score it quickly and confidently: one long slash at a 45-degree angle, or a simple pattern if you want something decorative. Lower it into the Dutch oven using the parchment and add an ice cube under the parchment for extra oven spring.

• Bake covered at 450F for 30 minutes

• Remove the lid, bake for another 15 minutes until deeply golden

The internal temperature should hit 205-210F. Let it cool for at least 1-2 hours before cutting. The crumb is still setting as it cools. Cutting too early gives you a gummy interior.

A Note on From the Mill

I mill my own grain using a home grain mill, and the flavor difference compared to store-bought whole wheat flour is significant. Fresh-milled flour is alive in a way that pre-packaged flour is not: more complex, more aromatic, more nutritious.

That said, you do not need a grain mill to make this loaf. If you are not milling your own flour yet, bread flour from a good source is a solid substitute and will still give you a beautiful result. The texture will be slightly different but the recipe works either way.

Why This Works

The 50/50 blend is the key decision here. Fresh-milled flour absorbs water differently than refined flour. It soaks up more and can make the dough feel tight if you push the hydration too high. Blending it with bread flour gives you a more forgiving dough that is easier to shape while still delivering the flavor you are after.

Roasting the garlic is not optional. Raw garlic in a sourdough will inhibit fermentation and give you a harsh, one-note flavor. Roasted garlic becomes sweet and mellow, and it melts into the dough in a way that distributes the flavor through every slice rather than landing in pockets.

Serving Ideas

• Alongside a charcuterie board. This is the obvious one. Slice it thin and let people layer it with aged cheddar, a little prosciutto, or goat cheese. It is sturdy enough to hold up to soft cheese without going soggy.

• Toasted with homemade butter (It is easier than you think to make). Simple, but do not skip it. A thick slice toasted and homemade butter is one of those things you will make again the next morning.

• As a base for crostini. Slice thin, brush with olive oil, and bake at 375F for 10-12 minutes until crisp. These hold up for a day or two in an airtight container and are the perfect vehicle for a charcuterie spread.

This loaf also pairs well alongside a full board. If you want to see how I build a board that makes the most of a good bread, this step-by-step guide walks through the entire process. And if you are just getting started with sourdough or want to understand the process better before you dive in, that is something I am building out in future posts in this series.

If you love hosting food that pulls double duty, beautiful on a board and worth serving on its own, the Basil Pesto Garlic and Chili Sourdough is the other loaf I reach for most. Different flavor entirely but the same idea: something with enough character to be the centerpiece.

If you’re baking along or have questions about the process, leave them in the comments. I read every one and love seeing what people are making.

And if you’re into fresh-milled flour, sourdough, and the kinds of recipes that become permanent kitchen staples, follow along. I’m building this series one loaf at a time.

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You may not use them every day. But when people come over, you reach for them automatically.

Wine nights. Girls nights. Holidays. The random “come over for a bit” afternoons that somehow turn into staying for hours.

I’ve always loved entertaining, and over the years I realized I was constantly searching for serving pieces that felt elevated without feeling untouchable.

I wanted something substantial.

Something beautiful enough to leave sitting on the counter.

Something that felt collected.

So I started making them.

Not sourcing them.

Actually making them.

And somewhere between cutting marble, beveling porcelain, adding cork backing, and testing dozens of pieces, they became more than serving boards.

They became places.

Three Boards. Three Places.

The names came from where the materials themselves originated.

Not places picked from a map.

The actual inspiration came from the stone and porcelain I was working with.

Aleutian

Crafted from natural marble from the Aleutian Islands. The soft movement and natural veining feel organic and timeless. No two are exactly alike, which feels fitting considering nature designed this one first.

Cortina

Crafted from Italian porcelain inspired by Cortina d’Ampezzo in Northern Italy. Cool gray tones and subtle movement give it a refined, understated elegance that somehow works with everything.

Verona

Crafted from Italian porcelain inspired by the City of Verona, Italy. The pale green tones and warm movement shift with the light and feel a little softer, a little unexpected, and very much like summer hosting.

One thing I didn’t expect when I started making these is that the collection itself would evolve.

Stone and porcelain seem to have personalities of their own.

Sometimes a material I love becomes impossible to find again. Other times I come across a slab or porcelain and immediately start imagining what it could become.

Because these are handcrafted in small batches, the collection will naturally shift over time.

Some boards may stay around for years. Others may quietly step aside and make room for something new.

And honestly, I’ve grown to love that part.

It makes each piece feel a little more collected. A little more personal.

Not something endlessly reproduced, but something discovered.

I wanted all three to feel different because gatherings feel different too.

Some nights are wine and cheese on the patio.

Some are pool afternoons.

Some are holidays where people stand around the kitchen island for hours.

But the goal stayed the same:

Create pieces beautiful enough to become part of someone’s hosting routine.

The beveled edges, cork backing, and handcrafted details were intentional. I wanted them to feel substantial and functional, but also like pieces you’d continue reaching for years later.

Because honestly, people may not remember exactly what cheese you served.

But they remember how gathering felt.

And sometimes the things around the table become part of the memory too.

And weirdly, that’s exactly what I hoped for.

And if you’re new here, Boards, Bites & a Bit About Me shares a little more about how That Grazing Table began.

These were never meant to become pieces that sit hidden in a cabinet.

They were designed for wine nights, last-minute gatherings, holidays, and all the in-between moments that happen around food.

If one feels like it belongs in your home too, you can explore the collection here:

→ Shop the handcrafted board collection

And if you enjoy easy recipes, entertaining ideas, and a peek behind the scenes of what I’m building, subscribe below. You’re always welcome here.

– Andrea

Frequently Asked Questions

What makes a serving board good for entertaining?

The best serving boards are durable, easy to style, large enough for gathering foods naturally, and beautiful enough to leave out between gatherings. Whether it’s marble, porcelain, or wood, the pieces you reach for most often tend to become part of your hosting routine.

What material is best for a charcuterie board?

Different materials do different things well. Wood brings warmth and a classic feel, marble naturally stays cooler for cheeses, and porcelain offers durability with a refined look. I designed this collection around marble and porcelain because I wanted pieces that felt substantial, elevated, and beautiful enough to leave out between gatherings.

What size board works best for hosting?

The right size depends on how you entertain. Smaller boards around 6x8 inches work well for butter boards, desserts, or appetizers for one to two people. Medium boards around 8x14 inches are one of the most versatile sizes because they work beautifully for charcuterie, desserts, and everyday hosting. Larger boards are ideal for bigger gatherings and grazing-style spreads.

My handcrafted collection typically ranges from approximately 7.5–8 x 13.5–14 inches. Since each marble and porcelain piece is individually cut and finished by hand, slight variations happen naturally and make every board feel a little unique.

I designed them in this range because they’re large enough to style beautifully for 2–6 people, depending on whether you’re creating an appetizer board, dessert board, brunch spread, or part of a larger gathering setup, while still feeling practical enough for everyday hosting.

The outside has that dark, blistered, slightly chewy pretzel crust, the kind that comes from a baking soda boil, not just a wash. The inside is soft and open with melted pockets of sharp cheddar woven through the crumb. The finishing touch is a brush of butter and pretzel salt right out of the oven. That first bite is the moment you understand why this one keeps getting requested.

Before You Start: A Note on the Boil

Most flavored sourdoughs use a wash, something brushed onto the surface. This loaf uses an actual baking soda boil, the same method used for real soft pretzels. You lower the shaped, cold dough into a pot of baking soda water for 30 seconds before it goes into the Dutch oven.

That step is what creates the pretzel flavor, the dark color, and the chewy exterior. You can’t get it any other way, and it’s easier than it sounds once you’ve done it once. If you love a flavored sourdough, my Basil Pesto Sourdough is another one worth making.

You will need a silicone bread sling for this recipe. It’s not optional. The dough goes from the boiling water directly into the Dutch oven, and a silicone sling is how you transfer it safely without burning your hands or destroying the shape. Most kitchen stores carry them, or you can find them online for under $10-$15. It’s worth having before you start.

What You Need

For the Dough

• 375g spring water

• 110g active sourdough starter (bubbly, doubled, at peak)

• 500g bread flour

• 11g fine sea salt

• 1 cup freshly shredded sharp cheddar, divided (about half folded in during shaping, half saved for the surface)

For the Pretzel Boil

• 10 cups water

• 2/3 cup baking soda

For Finishing

• 2 tablespoons unsalted butter, melted

• Pretzel salt (coarse, the big crystals - this matters for the finish)

Equipment you’ll need: silicone bread sling, banneton or proofing basket, Dutch oven, proofing covers, bread lame or sharp knife or get the kit that I started with.

This post contains affiliate links. I only share things I actually use and love. I do earn a small commission at no cost to you.

The Method

1. Feed Your Starter (6 to 8 Hours Before Mixing)

Your starter should be bubbly, doubled in size, and at its peak, slightly domed or just beginning to flatten. Don’t mix until it’s ready. An under-active starter is the most common reason sourdough doesn’t rise properly.

2. Mix the Dough

In a large bowl, combine the 375g spring water and 110g active starter. Mix briefly to disperse the starter. Add the 500g bread flour and mix until no dry flour remains. Add the 11g salt and mix again until fully incorporated.

The dough will feel shaggy and sticky at this stage. That’s normal.

3. Knead (8 to 10 Minutes)

Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes. You’re looking for a dough that becomes smooth, springs back slowly when poked, and holds its shape loosely. It should feel soft but not slack.

4. Rest (1 Hour)

Return the dough to your bowl, cover, and let it rest for 1 hour at room temperature. This gives the gluten time to relax after kneading.

5. Coil Folds (3-4 Sets, 30 Minutes Apart)

Starting after the rest, perform 3-4 sets of coil folds, spacing each set 30 minutes apart.

Each set: Reach under the dough with both hands, pull the center up gently, and let it fold over itself. Rotate the bowl 90 degrees and repeat, four folds total per set.

You’ll notice the dough strengthening with each round. By the third-fourth set it should feel significantly more elastic and hold its shape more confidently.

6. Bulk Fermentation (8 to 10 Hours Total from Mix)

Let the dough bulk ferment at room temperature until it’s visibly puffier, slightly jiggly when shaken, and shows small bubbles at the sides and surface. Don’t rely solely on time, watch the dough itself.

In a kitchen around 72 to 75°F, this typically takes 8 to 10 hours total from when you first mixed. Cooler kitchens will need more time. Warmer kitchens, less. The goal is fermented dough, not a specific number on the clock.

7. Lamination

This is where the cheddar goes in - not as a topping, but in the lamination stage throughout the dough.

Turn the dough out onto a lightly floured surface. Gently flatten it into a rectangle. Scatter half the shredded cheddar across the surface. Fold the dough over the cheese in thirds, flatten slightly, add more cheddar, fold again and add the remaining cheddar. Last, shape into a tight round, building surface tension as you work.

The cheese should be distributed throughout the dough rather than concentrated in one place. Don’t worry about perfection here, those pockets are exactly what you want when you slice into it.

8. Cold Proof (Overnight)

Place the shaped dough into a well-floured banneton, seam side up. Cover and refrigerate overnight, or for 8 to 12 hours. This develops flavor, tightens the structure, and gives you a cold, firm dough that’s easier to handle during the boil.

9. The Baking Soda Boil

This is the step that makes this loaf.

Preheat your oven to 475°F with your Dutch oven inside, at least 30 minutes before you’re ready to bake.

While the oven preheats, bring 10 cups of water and 2/3 cup of baking soda to a full rolling boil in a wide pot. The baking soda will foam slightly when it hits the water, this is normal.

Take the dough straight from the refrigerator. Remove it from the banneton and place it into your silicone bread sling.

Lower the dough (in the sling) into the boiling water for exactly 30 seconds. The dough will stiffen slightly and take on a pale, matte look, that’s the pretzel alkalinity coating the surface.

Lift it out carefully and transfer it directly to your preheated Dutch oven.

10. First Bake — Covered (7 Minutes at 450°F)

Drop an ice cube into the Dutch oven alongside the dough, cover, and drop the oven temperature to 450°F. Bake covered for 7 minutes.

This initial steam burst helps the dough spring up before the crust sets. After 7 minutes, remove the lid and score the top with an X or cross pattern using your bread lame. This is your expansion score, it gives the loaf room to continue opening as it bakes.

11. Second Bake — Covered (28 Minutes)

Replace the lid and bake for another 28 minutes. The loaf is doing most of its structural work during this phase.

12. Final Bake — Uncovered (20 Minutes at 400°F)

Remove the lid and drop the oven to 400°F. Bake for an additional 20 minutes, or until the internal temperature reaches 210°F. The crust should be deep mahogany brown, darker than a regular sourdough, which is exactly right for a pretzel loaf.

13. Butter, Salt, and Cool

Pull the loaf from the oven and let it cool for about an hour, I know it feels impossible but worth it. Then brush the entire surface with the 2 tablespoons of melted butter. Sprinkle generously with pretzel salt while the butter is still wet so the crystals adhere.

What You’ll Get

A dark, glossy crust with the texture and flavor of a real soft pretzel. An open, cheesy crumb with pockets of melted cheddar throughout. That hit of pretzel salt on the first bite.

Tips Before You Bake

• Freshly shredded cheddar only. Pre-shredded cheese has a coating that prevents it from melting cleanly. Shred your own from a block right before using.

• The silicone bread sling is non-negotiable. There’s no safe way to transfer boiling-wet dough into a 500°F Dutch oven without one.

• Score right after the first covered bake, not before. The boiled crust doesn’t score as cleanly when raw. Wait for the first 7 minutes, then score for expansion.

• Don’t skip the cold proof. Firm, cold dough handles the boil without losing its shape. Dough that’s proofed at room temperature will be too soft to handle.

• The darker the crust, the better. This loaf is meant to look darker than your usual sourdough. Trust the color on this one.

This is the kind of bread that belongs on a board as much as it belongs in a bread basket. Slice it thick, set it next to some aged cheddar and charcuterie, and watch it disappear before anything else does. Not sure how to cut and arrange the cheese around it? Here’s how I do it.

Maybe it is the sun. Maybe it is the sound of water in the background. Or maybe it is just that you are finally relaxed enough to slow down and actually enjoy the food in front of you.

Pool days are my favorite way to gather in spring and summer. They are easy, unhurried, and effortless to make feel special. A charcuterie board is perfect for this kind of afternoon. It travels well, feeds a group, looks beautiful without any fuss, and gives everyone something to graze on for hours without anyone having to think about timing a meal.

Whether you are headed to the pool, a park, a beach afternoon, or a friend’s backyard, the idea is the same: good food, good company, and nothing that needs to be reheated.

Why Charcuterie Works So Well for Pool Days

I’ve always been a snacker.

Even as a kid, I never loved the idea of sitting down to one big meal on a plate. I was the person who wanted a little bit of everything, a slice of cheese, a few crackers, some fruit, veggies, maybe something salty and something sweet. Trying different bites always felt more fun than committing to just one thing.

If you’re the kind of person who likes to order family style so you can try a little of everything, snack slowly instead of eating one big meal, or sit outside and graze while talking for hours, a charcuterie board is basically the perfect pool day spread.

Instead of packing one dish, you bring a mix of small things that everyone can graze on throughout the afternoon. Nothing needs to be reheated, nothing needs to be timed perfectly, and everyone can eat at their own pace between floats.

It’s the same approach I talk about in 7 Things I Never Put on a Charcuterie Board - the goal is always balance, simplicity, and food that people actually want to eat.

The Board I Always Pack

The one thing that makes the whole afternoon easier, whether it’s a pool, a park, or a patio, is using a container that already acts as your serving board.

I use this bamboo travel charcuterie board with a snap-close lid. The food stays secure during the drive, and when you open it poolside it’s already styled and ready. No transferring, no extra dishes, nothing shifts around in transit. You close it in your kitchen and open it at the water.

Look for these features when you’re choosing one: a tight-fitting lid, a bamboo surface that’s easy to clean, and a size that fits enough for two to four people without being too bulky to carry in a bag.

It works just as well for park picnics, outdoor concerts, and backyard gatherings where you want everything in one easy place.

Serving pieces become part of the experience, which is one of the reasons I eventually started making my own. I talk more about that in Why I Started Handcrafting My Own Serving Platters and how the pieces you reach for often become part of your hosting rhythm.

What to Include

The key is choosing foods that travel well and taste great at room temperature. I usually start with a simple balance of cheese, meat, fruit, and something crunchy.

Cheese

I like including three cheeses for variety. A firm cheese like aged cheddar or gouda. A creamy option like brie for softness. A sliced cheese like manchego for an elevated look that’s easy to grab poolside.

If you’re new to building boards, my guide on How to Cut Cheese for a Charcuterie Board explains how different cheeses should be prepared so they’re easy to serve.

Meats

Salami and prosciutto are always reliable for outdoor days. They hold their shape well and pair with almost everything else on the board. Fold or roll them loosely so they look abundant but are still easy to pick up.

Fresh and Dried Fruit

Fruit adds color and freshness. Grapes, berries, and dried apricots travel especially well. Cherry tomatoes (on the vine so they don’t roll around) or baby carrots add crunch. I typically avoid apples since they can brown quickly once cut.

Nuts

Almonds, pistachios, cashews, or candied pecans fill the small gaps on a board and add texture. Even a small handful makes a difference.

Crackers and Bread

Pack crackers in a separate container so they stay crisp during travel. A mix of plain crackers, seeded crackers, and breadsticks gives everyone something to pair with the cheeses, but you can never go wrong with sourdough.

Something Sweet

Chocolate covered almonds, dark chocolate pieces, or a few cookies tucked into a corner make the board feel complete.

Packing Your Board

Assemble the board at home, placing the cheeses first and building everything else around them. Fruits, nuts, and vegetables fill the remaining spaces. Small jars or containers hold olives, dips, or spreads without leaking during travel. Once the lid is on, it goes straight from the kitchen to the pool deck.

A Simple Starting Combination

If you want an easy place to begin, this works every time.

• Cheeses: gouda, brie, manchego

• Meats: salami, prosciutto, pepperoni

• Fruit: blueberries, cherries, strawberries, raspberries, dried apricots

• Vegetables: rainbow carrots, cherry tomatoes or Flavor Bomb tomatoes

• Nuts: pistachios and raw cashews

• Extras: marinated feta, olives, chocolate covered almonds

• Crackers: sesame seed crackers and pita chips

Add a chilled bottle of rosé or bubbles and the afternoon is complete.

Shop This Board

Everything I reach for when I’m packing for a pool day or picnic:

• Bamboo travel charcuterie board with lid - the one I always use

• Cheese knife set - I always cut cheeses before placing on the board so it is easy to grab.

• Small leak-proof cups for dips and olives

These are affiliate links. If you purchase through them, I earn a small commission at no extra cost to you.

The Best Part

Pool days are meant to be easy. There is no perfect layout and no reason to overthink the food. The goal is simply to be outside with people you like and something good to eat.

Charcuterie makes that effortless. You pack what you love, open the lid when you get there, and let the afternoon take over.

More to Explore

• Boards, Bites & a Bit About Me - How That Grazing Table began.

• 7 Things I Never Put on a Charcuterie Board - My approach to building boards.

• The Burrata Appetizer That Never Lasts Long - One of the recipes I serve most often.

• Individual Charcuterie Cups for When You Want Easy and Adorable - A great option for outdoor gatherings.

Some recipes you make once and forget. This is not one of those recipes.

This layered brie comes together in about ten minutes, it looks like something from a catered event, and it is the thing people ask about before they even finish their first piece. If you're in Las Vegas and want one made for your next gathering, you can reach me directly at andrea@thatgrazingtable.com.

The combination of creamy brie, triple cream, berry jam, pistachios, and honeycomb sounds indulgent, because it is. But it’s also simple in the best way. There are no complicated techniques here. You layer, you top, you serve.

I use triple berry jam here instead of a single-fruit jam because the mix of flavors, a little tartness, a little sweetness, plays better against the richness of the cream. It’s a small swap that makes a noticeable difference in how complex the whole thing tastes.

What You Need

• 1 wheel of brie

• 4 oz triple cream cheese, rind removed

• 2 oz cream cheese, softened

• 1/4 cup pistachios, roughly chopped -plus 1 tbsp reserved for topping

• 2 tbsp triple berry jam

For the topping:

• Fresh berries (strawberries, blueberries, raspberries)

• Honeycomb

• Drizzle of honey

• Flaky sea salt

To serve alongside: crackers, sliced baguette, or crostini

How to Make It

1. Slice the brie in half horizontally so you have two even rounds. Set the bottom half on your serving platter or shallow dish.

2. Remove the rind from the triple cream. In a small bowl, mix the triple cream and cream cheese together until smooth and combined. It doesn’t need to be perfectly whipped, a soft, spreadable consistency is exactly right. Then mix in the 1/4 cup of pistachios.

3. Spread the cream cheese mixture over the cut side of the bottom brie half. Use the back of a spoon to take it close to the edges.

4. Spoon the triple berry jam over the cream cheese layer and spread gently.

5. Place the top half of the brie back on, cut side down, pressing very gently so the layers hold.

7. Top with fresh berries, honeycomb, the reserved tablespoon of pistachios, a drizzle of honey, and a pinch of flaky sea salt.

8. Serve immediately with crackers or bread alongside, or let it sit at room temperature for 15 to 20 minutes before serving so the layers soften slightly and the flavors come together.

Step by Step

Why This Works

It is the layers that make this feel special.

Cutting the brie in half and building the filling in the center means every single slice has cream, jam, and crunch in one bite. The triple cream adds a richness that plain cream cheese alone doesn’t have. The berry jam brings brightness. The pistachios give you texture against all that creaminess. The honeycomb on top is the finishing detail that makes it look intentional without any extra effort.

I’ve served this at girls’ nights, as a pre-dinner appetizer, and on charcuterie spreads alongside other things. It works every time, and it always goes first.

For how this fits into a larger spread, my most-requested burrata appetizer and the things I never put on a board are good reads alongside this one.

A Few Tips

Pull your cheeses out early. Triple cream and cream cheese blend together much more smoothly when they’re not cold. Give them 20 minutes on the counter before you start.

The rind on the brie stays. You’re only removing the rind from the triple cream, the brie rind holds the whole thing together. Don’t skip that step.

Rough chop the pistachios. You want texture and crunch in every bite, not fine crumbs. A rough chop gives you those little pockets of crunch that make the whole layer so good.

Make it ahead if you need to. You can assemble the brie through step 6 up to a few hours ahead and keep it covered in the fridge. Add the toppings right before serving so the berries and honeycomb stay fresh.

On the platter: serve this on a shallow dish or cake platter, not a board. The cream gets a little soft as it sits, and a rimmed dish keeps everything contained.

What ended up in the middle of my table was an Easter basket packed with charcuterie, elevated by three mason jars, surrounded by Easter egg decorations and a champagne ice mold with bunny sponges. It looked like I had planned every inch of it. I hadn’t. But that’s kind of the whole point.

If you’ve been looking for a way to combine your table decor and your appetizers into one moment, this is it. One basket. One setup. Everything in the same place.

The Idea: Your Centerpiece and Your Charcuterie Are the Same Thing

Most Easter tables have two separate conversations happening: the food conversation and the decor conversation. You have the eggs, the florals, the little figurines, and then somewhere else you have the food.

This basket does both at once. It sits in the center of the table, it’s beautiful enough to photograph before anyone touches it, and it’s also the thing everyone reaches for when they want something to eat. One object, two jobs. That’s the kind of hosting I love.

The Easter basket I used was a large woven basket with a gingham ribbon bow. I found mine at Home Goods. The handle makes it feel substantial and celebratory on the table, and the blue gingham bow kept it feeling spring-appropriate without going overboard.

The Mason Jar Trick (This Is the Part That Makes It Work)

Here’s the thing nobody tells you about putting a charcuterie board inside a basket: the basket is deep, and if you just drop a board in the bottom, it disappears. You lose half the visual impact and half the usability.

I used three mason jars placed upside down inside the basket to create a raised platform before placing the board on top. This does two things. It brings the charcuterie up to the right height so it sits at or just above the rim of the basket, and it supports the board so it doesn’t shift or sink.

You can use any mason jars you have on hand. The size doesn’t need to be exact — the goal is just to find a combination that brings your board to the right level inside your specific basket. I used three standard mason jars pint sized, placed close together in the center, and it held perfectly.

Once the jars are in and the board is resting on top of them, style the charcuterie as you normally would and then tuck the edges of the food over and down slightly so they blend into the basket naturally. It should look like the basket is just overflowing, not like there’s a board sitting in there.

What I Put in the Basket

The goal was abundant and colorful, which is very on-theme for Easter. Here’s what made it in:

Cheese: A soft brie on one side and a block of gouda cut into cubes. Two cheeses is enough when the basket is doing a lot of the visual work.

Charcuterie: Salami folded into small rivers, prosciutto folded loosely, for height and shape.

Fruit: Green grapes in clusters (the color is perfect for spring), raspberries scattered throughout, because it’s Easter and all the colors make me happy.

Vegetables: Sliced cucumber for color and crunch.

Nuts and extras: Cashews in a small cluster, a few M&Ms tucked into one of the Easter egg cups for the sweet element.

The dip: A small white ramekin of jam in the center. This becomes the anchor point you style everything around, the same way a bowl works on a regular board.

Crackers: Arranged in a partial fan around the ramekin. Not too many, just enough to be functional.

The bunny picks: Bunny ear tooth picks stuck into the arrangement to add height and that Easter moment.

The Easter egg cups: Small plastic Easter eggs filled with sweets and tucked throughout. This is the detail that makes kids light up and adults smile at the same time.

For more on building the right balance of ingredients on any spread, my post on the things I never put on a charcuterie board is a good read before you start.

The Champagne Bucket Detail

This is the piece that tied the whole table together. I made an ice bucket mold and nestled bunny sponges throughout it. It sat on the table next to the basket.

It looks like a styling choice. It also keeps your drinks cold. Both things are true.

The bunny sponges are exactly what they sound like small sponge figures shaped like bunnies that you tuck into the mold so they freeze in place. They’re inexpensive and completely charming and they photograph beautifully.

If you’re serving champagne, prosecco, or a spring cocktail alongside your Easter spread, the bucket becomes a natural part of the table without requiring a separate bar setup. Everything is in one place, and the whole table has a cohesive moment.

How to Set Up the Full Table

Here’s how the whole thing came together:

Pink woven placemats under white plates gave the table a clean base with a little spring color. Vintage Glasses kept it feeling elevated without competing with the basket. Easter egg decorations and a small secondary basket with colored eggs were placed at the edges as accents.

The charcuterie basket sat dead center. The champagne bucket with bunny sponges was nearby. Everything else was supporting cast.

The rule I always come back to: give your table one hero moment and let everything else serve it. The basket was the hero. Every other choice pointed back to it.

Tips for Building Your Own

Use a basket with structure. A floppy or soft-sided basket won’t hold the weight well. Look for a woven basket with a rigid base.

Three mason jars is the right number. Two can be unstable. Four is unnecessary. Three jars in a triangle formation hold a board evenly.

Measure your basket before you buy your board. The board needs to fit inside the basket with a little room to tuck food over the edges. A round board usually works better than rectangular for this format.

Build the charcuterie on the board before placing it in the basket. It’s much harder to style inside the basket once everything is in. Get the arrangement right first, then lower it in.

Anchor around the ramekin. Whatever dip or jam you’re using, place it first and build the rest of the arrangement around it. This keeps the layout intentional rather than random.

If you want a full breakdown of how to build a spring-appropriate charcuterie spread for Easter, I put together a complete Easter board guide with the right cheeses, the right colors, and exactly what to leave off.

And if you want individual portions instead of or alongside a shared basket, individual charcuterie cups are a beautiful addition to any Easter table and work especially well when you have kids.

The Link Recap

• Mason jars (pint size)

• Bunny ear food picks

• Bunny sponge decoration

• Pink woven placemats

• Vintage Glasses

• Ice Bucket Mold

This post contains affiliate links. I only share things I actually use and love.

This is the sourdough deserves the attention it gets. Layers of pesto, roasted garlic, and a little heat from chili flakes swirled through an open, airy crumb with a crust that shatters when you cut it.

It sounds involved. It’s actually very doable once you understand the timing and what to look for at each stage. I’ve written this out step by step so you have every cue you need, whether this is your second loaf or your twentieth.

Ingredients You Need

For the Dough

• 100g active sourdough starter (bubbly, at peak - doubled in size with a slight dome)

• 350g warm water (hold back 10g for the salt)

• 500g bread flour

• 10g salt

For the Filling

• 4 to 6 tablespoons basil pesto

• 4 to 6 garlic cloves, roasted and roughly smashed (or raw if you want sharper flavor)

• 1-2 tablespoons Calabrian chili flakes, adjusted to taste

• Pecorino Romano Cheese- measure with your heart!

A note on the garlic & chilis: roasted garlic is sweeter and softer and blends into the loaf almost invisibly. Raw garlic is sharper and more intense. Both are delicious. I used roasted today. As for the chili, the sourdough tones down a lot of the spice so don’t be afraid to use it.

Equipment You'll Need

• Dutch oven (5 qt)

• Sourdough Starter Kit

• Kitchen Scale

• Reusable Bread Covers

The Method

1. Feed Your Starter (6 to 8 Hours Before Mixing)

You want your starter bubbly, doubled in size, and at its peak — slightly domed or just starting to flatten. If it’s not there yet, wait. A starter that isn’t active enough is the most common reason a sourdough loaf doesn’t rise. I did a 1:3:3 mix - 20 grams of starter, 60 grams of water and 60 grams of flour overnight in a proofer at 72°F.

2. Autolyse (30 to 60 Minutes)

Combine 500g bread flour with 340g of your warm water. Mix until no dry flour remains, it will look shaggy. Cover and let sit 30 to 60 minutes.

This step hydrates the flour and starts gluten development before you add anything else. Don’t skip it.

3. Mix the Dough

Add the 100g of active starter, the 10g salt, and the remaining 10g of water. Mix until fully combined. I add the salt directly to the remaining 10g of water before putting it in with the starter and Autolyse so that it mixes better. This was a tip from my sister in law, and definitely makes it a lot easier to mix in the salt.

4. Stretch and Folds (First 2 Hours)

Over the next two hours, perform 3 sets of stretch and folds, spacing each set about 30 minutes apart.

Each set: grab one side of the dough, pull it up and fold it over the center. Rotate the bowl 90 degrees and repeat, four folds total per set.

You’ll feel the dough getting noticeably smoother and stronger after each round. That’s exactly what you want.

If you’re newer to sourdough, I wrote about how I got started and why sourdough has become my hosting secret weapon if you want to read it too.

5. Lamination — This Is How You Get the Swirls

After your third fold, it’s time to add the filling. This is the step that makes this loaf. I like this method better than adding during the folds. It spreads out the inclusions more evenly throughout.

Lightly wet your work surface. Gently stretch the dough out into a large, thin rectangle, as thin as you can get it without tearing. Spread the pesto across the surface, scatter the garlic, shred the cheese and distribute the chili flakes evenly. Leave a small border around the edges.

Fold the dough back into itself like a letter adding in the ingredients with each fold: fold the top third down, the bottom third up, then fold in the sides then roll into a ball. In other recipes, I didn’t add more ingredients when I folded the sides in. The flavor, while still good, didn’t turn out as well as this loaf so I am not going back! Place back in your bowl.

This creates those beautiful swirls inside the finished loaf and distributes the filling throughout without clumping.

6. Bulk Fermentation

This is the most important step, and it’s the one most recipes get wrong by giving you a specific time instead of telling you what to look for.

Do not rely on time alone. Instead, look for:

• Dough that’s noticeably puffier than when you started

• A slight jiggle when you shake the bowl

• Small bubbles visible at the sides

• Dough that holds its shape but relaxes slowly when left alone

At 75 to 78°F, this usually takes 4 to 6 hours total from when you mixed the dough. In a cooler kitchen it can take 8 hours or more. Watch the dough, not the clock.

7. Pre-Shape

Lightly flour your counter. Turn the dough out gently and fold it: top to center, bottom to center, sides in. Flip seam side down and use your hands to lightly tighten it into a round. Let it rest uncovered for 15 to 20 minutes.

8. Final Shape

Flip the dough seam side up. Repeat the same folds, but this time work with more intention — you’re building surface tension in the outer skin of the dough. It should feel taut without tearing.

Place into a well-floured banneton with the seam side up. I used parchment paper incase any of the oil from the pesto came through.

9. Cold Proof

Cover and refrigerate for 12 to 16 hours. Up to 18 to 20 hours works if your fridge runs cold. This overnight rest develops the flavor and gives you a better structure for scoring.

10. Bake

Preheat: Place your Dutch oven inside the oven and preheat to 475°F. Let it heat for at least 30-45 minutes.

Bake covered: Turn the dough out onto parchment or silicone pad, score the top, and drop in an ice cube for steam. Lower into the Dutch oven, cover, and bake 30 minutes at 450°F.

Bake uncovered: Remove the lid and bake another 15 minutes until the crust is deep golden brown. If the oils from the pesto are browning too fast, drop the temperature to 425°F.

11. Don’t Cut It Yet

I know. But let the loaf cool for at least 2 to 3 hours before slicing. Cutting too early releases the steam that’s still finishing the crumb and leaves you with a gummy interior. The wait is worth it.

What You’ll Get

A crispy, blistered crust. An open, airy crumb. Swirls of pesto and garlic running through every slice. A little warmth from the chili that you taste right at the end.

It’s the kind of bread that pairs beautifully alongside burrata or just butter and a little flaky salt!

Quick Tips Before You Bake

• Roasted garlic is sweeter and softer. Raw garlic is sharper and more intense. Both work.

• If your garlic or pesto feels wet, lightly dust with flour before laminating so it distributes evenly.

• Tuck any inclusions that poke through the surface slightly into the dough to prevent burning.

• Don’t overproof during bulk fermentation, especially in warmer kitchens. An overproofed dough won’t hold its shape during scoring.

• The shorter uncovered bake time (15 minutes) helps prevent over-browning from the oils in the pesto and garlic.

Shop This Recipe

Everything I reach for when I’m baking this loaf:

• Dutch oven (5 qt)

• Sourdough Starter Kit

• Kitchen Scale

• Reusable Bread Covers

• Reusable Bread Bags - to keep leftover bread fresh (if there is any left over!)

• Calabrian Pepper Flakes

• Maldon salt

These are affiliate links. If you purchase through them, I earn a small commission at no cost to you and it helps me keep sharing recipes like this one.

These Prosciutto Rosette Crostini are one of those recipes.

They look like something you would see at a wine bar or catered event, but they come together with a handful of ingredients and a few minutes of prep.

Creamy pesto spread, crisp crostini, bright tomatoes, briny olives, and delicate prosciutto roses create a bite that feels balanced and elegant without being complicated.

This is exactly the kind of appetizer I like to serve when people come over. Something that feels thoughtful but is easy for guests to grab and enjoy.

Prosciutto Rosette Pesto Crostini Recipe

Ingredients

• Baguette (French or sourdough)

• 4 oz pesto (I used Cucina & Amore Artichoke Lemon Pesto from World Market)

• 2 tablespoons grated parmesan (Fresh parm has the best flavor)

• 4 oz cream cheese

• ½ cup olives, sliced into rings (Garlic stuffed olives are my favorite for this recipe)

• ½ cup cherry tomatoes, quartered

• 5 slices prosciutto

• Pine nuts

• Olive oil for brushing the bread

• Garlic powder

• Fresh basil for garnish

How to Make Prosciutto Rosette Crostini

1. Make the pesto spread

In a bowl, mix the pesto and cream cheese together until smooth.

Try to scoop mostly the thicker pesto rather than the oil so the spread stays creamy instead of oily.

Stir in the grated parmesan.

2. Prep the toppings

Slice the olives into rings and quarter the cherry tomatoes.

These small pieces help the crostini stay balanced and easy to eat.

3. Make the prosciutto roses

Cut each slice of prosciutto in half lengthwise.

Fold the strip gently and twist it into a circle to create a small rose shape.

This step only takes a moment but makes the crostini look beautiful on a platter or charcuterie board.

4. Toast the crostini

Slice the baguette into rounds.

Brush each slice lightly with olive oil and sprinkle with garlic powder.

Bake at 350°F until the bread is golden and crisp. Watch closely so it does not burn.

5. Assemble the crostini

Spread the pesto cream cheese mixture onto each crostini.

Add a few olives, tomatoes, and pine nuts.

Top with a prosciutto rose and finish with a small basil leaf.

Serve immediately while the bread is still crisp.

Why Prosciutto Pesto Crostinis Always Work for Entertaining

When I plan appetizers, I usually look for three things.

• Easy to pick up

• Balanced flavor

• Visually appealing

This crostini recipe checks every box.

The toasted bread provides crunch, the creamy spread adds richness, and the toppings bring brightness and texture.

The prosciutto rosette is what makes this recipe memorable. It transforms a simple ingredient into something that looks beautiful.

This same idea shows up in many of the boards and appetizers I create. Presentation does not need to be complicated to make an impact.

It is the same approach I talk about in 7 Things I Never Put on a Charcuterie Board where balance and simplicity are the focus.

How I Serve These

These crostini work beautifully on their own platter, but they also fit naturally into a grazing board.

They add height, color, and a composed bite that guests tend to reach for first.

If you are building a full spread, this appetizer pairs nicely with the Burrata Appetizer That Never Lasts Long which is one of the recipes I serve most often when hosting.

Together they create a spread that feels abundant without requiring any cooking.

A Small Detail That Makes a Difference

Whenever I serve crostini like this, I like placing them on a beautiful serving board or platter.

A clean marble or porcelain board helps the colors stand out and gives the appetizer room to breathe visually.

It is one of the reasons I started making my own serving pieces, something I talk about in Why I Started Handcrafting My Own Serving Platters.

A thoughtful serving piece quietly becomes part of how you gather.

Save This One

These Prosciutto Rosette Crostini work well for:

Spring gatherings
Wine nights
Holiday appetizers
Charcuterie boards
Last minute entertaining

They feel elegant, but they come together quickly.

And those prosciutto roses always get a reaction when guests see them.

The windows and sliding glass doors are open. People move between the kitchen and backyard with coffee, Bloody Marys, wine, or something sparkling in their hand.

This is exactly the kind of morning a spring brunch charcuterie board is perfect for.

Instead of cooking multiple dishes or managing a full brunch menu, you can place one beautiful board on the table and let everyone graze while they talk, sip, and settle in.

It feels abundant, welcoming, and relaxed all at the same time.

And the best part is that it looks impressive without requiring complicated recipes.

If you enjoy hosting in a way that feels thoughtful but natural, you will probably enjoy what I share here.

Why Brunch Charcuterie Boards Work So Well

Traditional brunch can easily turn into a kitchen marathon. Eggs, pancakes, bacon, fruit, pastries, coffee refills. Someone always ends up cooking while everyone else is relaxing.

A brunch grazing board changes the entire flow of the gathering.

Guests can serve themselves as they arrive, which means no one has to wait for the “main dish” to be ready.

It also encourages people to linger at the table. They come back for another bite, try a new combination, and the conversation keeps going.

This is the same philosophy I talk about in 7 Things I Never Put on a Charcuterie Board where I explain how balance and flow make a board feel easy for guests to enjoy.

What Goes on a Spring Brunch Charcuterie Board

Spring boards should feel fresh, colorful, and a little playful.

You don’t need dozens of ingredients. A few well chosen items create a board that feels full of options without being overwhelming.

Cheeses

Choose cheeses that are easy to slice or spread.

Brunch friendly options include:

• Brie or triple cream brie

• Goat cheese log (sliced into rounds)

• Mild cheddar

• Havarti

If you plan to include burrata, remember that it should always be served on its own small plate so the creamy center does not spill across the board.

One of my favorite ways to serve it is in The Burrata Appetizer That Never Lasts Long which guests always gravitate toward.

Meats

Brunch meats should feel lighter than a typical charcuterie board.

Good options include:

• Prosciutto

• Salami

• Soppressata

• Smoked salmon

I didn’t add meats in the picture below but if you do, fold meats instead of laying them flat. This adds height and makes them easier to grab.

Bread and Crackers

Offer a mix of textures.

Some favorites:

• Croissants

• Mini Bagels or muffins

• Sliced baguette

• Butter crackers

• Seeded crackers

Place these around the board so guests can easily build bites.

Fruit

Spring fruit adds brightness and color.

Try:

• Strawberries

• Raspberries

• Grapes

• Sliced pears

• Oranges

Unlike apples, these fruits hold their color well and stay fresh longer on the board.

Sweet Brunch Elements

This is where a brunch board becomes fun.

Add a few sweet bites such as:

• Mini pancakes or waffles

• Honey or fruit jam

• Chocolate covered almonds

• Yogurt covered pretzels

These small additions make the board feel brunch specific instead of just another charcuterie platter.

How I Arrange a Spring Brunch Board

I always start with the largest items first.

This gives the board structure before filling in the smaller ingredients.

Step 1: Place the cheeses

Spread them around the board so guests naturally move around the table.

Step 2: Add meats

Fold or roll them to create height.

Step 3: Fill with fruit

Fruit adds color and softens the look of the board.

Step 4: Add crackers and bread

Tuck these into open spaces so guests can grab them easily.

Step 5: Finish with small accents

Nuts, jam bowls, or chocolate pieces help fill the remaining gaps.

The goal is abundance without overcrowding.

When the board feels balanced, guests instinctively know where to reach.

The Serving Piece Matters More Than You Think

The board itself sets the tone for the entire spread.

A marble or porcelain platter creates a clean backdrop that allows the colors of the ingredients to stand out.

It is exactly why I started making my own serving pieces, something I talk about in Why I Started Handcrafting My Own Serving Platters.

A well designed board quietly becomes part of how you host. It is the piece you reach for every time people come over.

Hosting Tip

Spring boards work beautifully for:

• Easter brunch

• Bridal showers

• Baby showers

• Weekend brunch with friends

• Mother’s Day gatherings

Because everything is served at once, you can actually sit down and enjoy the moment with your guests.

Save This Idea for Your Next Brunch

A spring brunch charcuterie board brings together everything people love about hosting.

Good food. Easy flow. A table that invites people to gather.

And most importantly, it allows you to be part of the conversation instead of stuck in the kitchen.

There are so many ways to make gatherings feel memorable.

It’s not about spending more money.
It’s not about buying rare cheeses.
It’s not about being artistic.

It’s about understanding a few foundational details.

After building boards for corporate events, real estate gatherings, private dinners, and casual nights with friends, I’ve noticed the same mistakes show up again and again.

If you’ve ever wondered why some boards feel calm and intentional while others feel chaotic, it usually comes down to a few simple choices. I talk more about my overall approach to building boards in 7 Things I Never Put on a Charcuterie Board, it’s the philosophy behind almost everything I make.

Let’s get into it.

1. Cutting Everything Into Cubes

This is the fastest way to flatten your board visually.

When every cheese is cut into uniform cubes, the board loses character. It starts to feel like a grocery store sample tray instead of a thoughtfully styled spread.

Cheese should reflect its shape and texture.

Brie and camembert should be cut into wedges.
Semi-soft cheeses can be sliced into triangles or fanned pieces.
Aged cheeses look better broken into rustic chunks.

Manchego is technically semi-hard, but I cut it into long triangles that follow the shape of the wheel. It reads cleaner and feels more intentional than cubing it.

If you want a full breakdown of exactly how I cut each type of cheese, read:
How to Cut Cheese for a Charcuterie Board Like You Know What You’re Doing

That post alone will upgrade your boards immediately.

2. Overcrowding the Board

More is not better.

Abundance is different from stuffing. When items are piled too tightly together, the board feels chaotic. Guests hesitate because they are not sure where to start.

I build boards in sections. Cheese first. Then meats. Then fill.

Leaving a little breathing room makes everything feel calmer and more elevated.

You want the board to look generous, not crammed.

3. No Height Variation

Flat boards feel lifeless.

If everything sits at the same level, the eye has nowhere to travel. Even subtle height changes make a board feel more curated.

Stack crackers slightly.
Fold meats into soft ribbons and rivers.
Fan cheese slices.
Use small bowls for olives or nuts.

It does not need to be dramatic. It just needs dimension.

This becomes especially important when building individual charcuterie cups, where clean cuts and layering make all the difference.

4. Ignoring Flow

Flow is what separates good boards from professional looking ones.

When someone approaches your table, they should instinctively understand how to grab what they want without thinking about it.

I do not usually leave knives on my boards or grazing tables. I prefer to cut everything in advance so guests can grab and go. It keeps things cleaner and removes hesitation.

The goal is ease.

Items that require scooping go in bowls. Meats are folded for easy lifting. Cheeses are pre-cut so guests do not have to carve into them mid-conversation.

The board should support the gathering, not interrupt it.

This is the same thinking I use when building individual charcuterie cups, everything should be easy to grab, balanced, and intentional.

5. Forgetting Texture

Texture is what keeps people coming back for more.

Too much soft feels heavy.
Too much crunchy feels dry.

The best boards balance creamy, salty, crisp, and fresh.

If something feels off, it is usually a texture issue.

Need brightness? Add grapes or cherry tomatoes.
Need crunch? Add toasted nuts.
Need richness? Add a soft cheese.
Need something creamy and dramatic? Serve burrata.

Burrata always gets its own dish though, after all it has main character energy!

If you love burrata, don’t miss:
The Burrata Appetizer That Never Lasts Long

It is one of my most requested recipes for a reason.

What Actually Makes a Board Look Elevated

It is not perfection.

It is clarity.

Clear cuts.
Clear sections.
Clear texture balance.
Clear intention.

When you understand those fundamentals, your boards instantly feel polished without becoming complicated.

The boards I use at home are the same ones I handcraft for clients. I shared why I started making my own serving pieces in Why I Started Handcrafting My Own Serving Platters.

If you love hosting that feels thoughtful and relaxed, not overwhelming, you’ll probably like what I share here.

I post charcuterie techniques, practical hosting tips, recipes I actually serve, and behind-the-scenes of the boards I handcraft.