Cheese

Let’s start with the foundation—the cheese. It anchors the entire board and sets the tone. I’m old-fashioned, so I believe in fewer, higher-quality cheeses:

• Hard Cheese: A fabulous English cheddar. Sharp, crumbly, and oh-so-classic.
• Soft Cheese: A Château de Bourgogne triple cream brie. Because it’s literally the best. I thank God everyday for my friend Polly who introduced me to this sensational fromage. 
• Blue Cheese: Roquefort. Bold, tangy, but not for the faint of heart! If you’re not a blue cheese lover, don’t worry about it. Substitute this for any other cheese you love instead. 

Cured Meats

Cheese is great, but a little meat takes it to another level. If you don’t eat no meat, add in a tin or two of your favourite tinned fish or leave this out altogether! I like to layer in:

• Saucisson sec, thinly sliced. Cut some ahead of time and leave a bit whole for dramatic effect.
• Prosciutto, folded into light, airy ribbons. (JH trick: If it’s sticking together like a nightmare, microwave it for 10 seconds. Trust me, it works.)
• Spicy salami for a little kick—it’s always a hit.

Savory Accompaniments

One type of nut, and one only. A mix looks messy, and we’re not about that. My go-to options:

• Marcona almonds, candied pecans, salted pistachios, salted cashews, whole walnuts with a cracker on the side, or macadamias.
• Something briny is non-negotiable. Marinated olives or cornichons are staples on my boards.

Sweet Accompaniments

• I’m basic, and I love red pepper jelly. I doubt Ina Garten is adding this to her boards, but I think it’s absolutely fabulous with cheddar or brie! 
• Fig jam or grainy mustard also work beautifully.
• Grapes are non-negotiable. A big, fat stack of sweet, crunchy red or green grapes adds height and texture.
• Dried fruits, like apricots, are a lovely touch—classic, simple, and chic.

Crackers

Let the cheese shine with plain water crackers, but don’t be afraid to sneak in a fruit-and-nut cracker or two for texture. Balance is key am I right ladies???