1. Choose a large wooden board or marble slab. Place two small ramekins for olives and artichokes to contain the oils.

2. Anchor the board with cheese: slice the provolone into thin wedges; keep the mozzarella balls whole or halved and drizzle lightly with olive oil.

3. Drape prosciutto into soft folds and arrange soppressata slices in a loose shingled line for texture contrast.

4. Pile crostini and grissini on opposite sides to create height and easy reach points.

5. Tuck cherry tomatoes and basil around the mozzarella to give a caprese feel; scatter grapes in small clusters.

6. Fill ramekins with artichokes and olives. Add a small dish of fig jam and a honey dipper.

7. Finish with a sprinkle of cracked pepper on mozzarella and set out small cheese knives and napkins.