Take the cheeses and cured meats out of the refrigerator 20–30 minutes before serving. This short rest allows their flavors and textures to come through more clearly.

Place the Brie or Camembert near the center or toward one side of a medium serving board or platter. Add the aged cheddar or Manchego and goat cheese in separate areas, leaving the goat cheese whole or shaping it into a small log.

Cut or fan the firmer cheese so it is easy to serve. Fold the prosciutto into loose ribbons, then arrange the salami and soppressata in overlapping rows or folded quarters.

Spoon the fig jam and honey into small bowls or ramekins. Add the olives and cornichons to separate containers, then position all four bowls on the board to keep wet ingredients away from the crackers.

Fill the open spaces with assorted crackers, grapes, strawberries, thin apple or pear slices, and dried apricots or figs. Scatter the nuts and dark chocolate around the board, then add rosemary if desired.

For a romantic presentation, arrange a portion of the fruit or crackers in a heart shape, or use a heart-shaped serving board. Serve immediately while the crackers are crisp and the cheese is pleasantly soft.