1. Set a small jar or ramekin for hot honey in the center of the board.

2. Cut manchego and cheddar into bite-size wedges; fan them on two sides of the honey to create anchor points.

3. Fold or coil the meats for volume and nestle them beside each cheese.

4. Add bowls or parchment nests for jalapeños and peppadews so their brine stays contained.

5. Pile crackers and chips in open spaces, stacking loosely for height and texture.

6. Dot pineapple chunks around the spicy elements to cool the palate; add lime wedges for squeezing.

7. Just before serving, drizzle a little hot honey over the cheddar and offer more on the side.