Directions
Select a large platter, cutting board, or slate to serve as your canvas.
Begin by placing small bowls on the board for wet or loose items like the mustard, giardiniera, olives, and sauerkraut. This creates anchor points and prevents other from getting soggy.
Artfully arrange the cured meats. Try folding the salami into rosettes, fanning out the capicola, or creating a flowing river of prosciutto down the center of the board.
Fill in the larger empty spaces with clusters of artichoke hearts, pickles, and pepperoncini.
Tuck the fresh berries, nuts, and dried cranberries into the remaining gaps, ensuring a variety of colors and textures are spread evenly across the board.
Serve immediately.
