This spread leans into everything a board does best beyond the cheese course: silky prosciutto ribboned into loose folds, savory soppressata fanned in overlapping arcs, and a rich pâté spooned into its own little mound for scooping onto crostini. Tangy cornichons, a smear of whole grain mustard, and sweet fig jam give every bite something to play against, while clusters of grapes and shingled apple or pear slices add juicy contrast. Marcona almonds and chewy dried apricots tuck into the open spaces for crunch and color, and a few sprigs of fresh rosemary finish the whole thing off looking like it belongs on a magazine cover. Baguette slices and water crackers keep everything easy to load up and eat in one bite. It's an easy, good-looking way to build a board that works for a lactose free table without anyone feeling like they're missing out.
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A serving of up to about 1/4 cup of blue cheese is low in lactose. This recipe contains only about 1 1/3 tablespoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid blue cheese, please tap it and change its rating to Red.
Remove all cheeses from the refrigerator 30–45 minutes before assembling so they come to room temperature and their flavors fully open up.
Spoon the mustard, fig jam, and cornichons into separate small bowls and place them at different anchor points across the board — these become the visual anchors around which everything else is arranged.
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