Holidays are all about togetherness. The beautiful thing about creating a grazing board for your guests, friends, and family is that it is simultaneously an icebreaker, a talking point to gather around and enjoy together, and an edible centerpiece that makes the holiday season more special.

What sets a great grazing board apart from others is attention to detail and use of local, in-season produce that will be the delight of those who come to your home. Living in California, we have the most beautiful and bountiful produce at our fingertips and all one needs to do is find their local farmers’ market to explore that abundance straight from the fields. Over the years of running a boutique catering business that focuses on grazing tables and boards, we have gathered a few tips to share on what makes a great grazing board shine and stand out in the crowd.

First, you will need to choose a board! You do not need to necessarily run out and buy something expensive—think outside the box and use what you already have. Some of the cutest, most creative displays we have seen have been made using casserole dishes, silver trays, slate or marble slabs. You can even cut some parchment or kraft paper, and create a base using the countertop itself! The same concept goes for the bowls you will use to place pickled items, honey, jam, etc. Mini ramekins, jars, or small bowls add a warm and eclectic touch to the board.

Choosing the cheese is most important! You want to choose three to four cheeses based on a few elements: texture (aging), milk type (cow, sheep, or goat), and whether it’s soft, semi-soft, or hard. We suggest having at least one crowd pleaser, and also grabbing a cheese that may be new to people. Now, how much would you need? Our suggestion, and what we base our catering boards around, is to account for 1.5 ounces per person for an appetizer and 3 ounces per person for a full meal.

As far as the charcuterie, we suggest grabbing at least one neutral meat like an Italian dry salami. If you choose to use more, try a cured meat such as coppa or prosciutto to diversify the meat textures offered. You could also add flavored salamis, like an herbed or peppered option, or Spanish chorizo, which would add both a nice smoky element and a beautiful color to the board.

For the accompaniments, have at least one pickled item and sweet item to pair with the different cheeses. There is so much to choose from, but our go-to’s are cornichons, Castelvetrano olives, pickled onions and/or caper berries for the briny element. Add fig or seasonal jam and honey and/or honeycomb for the sweet. These are best served in small bowls so that the flavors do not run into each other.

We always add in-season fruit to our boards. The best way to get the best is to go to your local farmers’ market and see what’s available and use that! Be inspired by the seasons and let the fruit shine. Most mass-produced fruits are shipped unripened to stores and do not necessarily reflect the seasons. At the farmers’ market, you can find more unique offerings, support your farmers and community, and have more to share with your guests.