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Set out small bowls and place them at intervals across the large board or platter. Fill each bowl with one of the dips or spreads: whole-grain mustard, honey, and fig jam. Nestle the bowls of olives and cornichons into the remaining gaps.
Arrange the cheeses first, spacing them evenly across the board — place the brie wedges near one end, the cheddar chunks in the center, the manchego slices fanned out near another corner, and the blue cheese, if using, in its own small cluster.
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