We had a tiny gathering in December before Christmas and I’ve never been so proud of an hors d’oeuvre board! In my opinion – sometimes when things look a little too curated, they can be perceived as a bit posed and give the “farmhouse era-ick”. Here’s what I suggest on your next appetizer platter:

1. DO add a variety of different meats and cheese but DON’T forget to ask your guest’s dietary restrictions so you can separate the meat (as shown above and below).
2. DO add fruits and nuts to keep a variety on your plate and also your color palette!
3. DON’T just get one type of cheese! I like to do one soft (typically a triple cream), one crystalized yummy cheese (my go-to is a nice aged gouda), and then more approachable cheeses like a local cheddar or goat.
4. DO add dips and spreads! Everyone likes to mix up their cracker toppings plus that’s one of the most fun aisles to play around in.
5. DON’T forget to ask if anyone is gluten free! Mary’s crackers are delicious and whenever hosting, ALWAYS keep your guest’s dietary preferences or restrictions in mind.
6. DO add olives because yum but DON’T forget to add a small bowl for people to put their pits!
7. DO shove cheese knives in the cheese for easy spreading. DON’T make people wait to use a knife because there’s only one available.
8. DO make it a little messy! We’re going for authenticity here – not curation.
9. DON’T call it a charcuterie board if it has anything other than meat on it. Look it up. Charcuterie means meat and only meat.
10. DO be creative! Add something different but just don’t let it get in the way of eating. Food is the priority here!